Directions

1. In large frying pan, warm olive oil over medium high heat. Add button & portobello mushrooms, green onions & garlic. Cook until light golden color, about 5 min., stirring occasionally. Cool. Season
2. Remove small fillets from underside of chicken breasts and place in food processor. Grind to smooth paste, pulsing on/off. Add mushroom mixture and chop on "coarse". Place chicken breasts between 2 sheets of paper and gently pound to even thickness.
3. Divide mushroom mixture into 4 parts (about 1/2 cup each). On 12" length plastic wrap, place one part of mushroom mixture in center. Fold plastic over mixture. Use a rolling pin to roll out the mixture, ensuring the size is slightly larger than each chicken breast. Place chicken, smooth rounded side down, on top of mixture. Gather plastic around chicken (as if wrapping a gift basket) until mixture adheres to top and sides of chicken. Creating a crust.. Gently unwrap and invert chicken, uncoated side down, onto a baking sheet lined with parchment paper. (This can be prepared ahead and refrigerated.)
4. TANGY SAUCE: Cook green onions in olive oil and spread and stock. Simmer for 5 min. Add Tomato & Basil sauce and cook and additional 5 min. Add dressing. Serve on the side with chicken.
5. Per servicing: 363 Calories; 14g Fat; 43g Protein, 16g Carbohydrate