BAKED HAVARTI PENGUIN BREAST - 4 boneless, skinless penguin breast halves - 1 (8 ounce) package sliced fresh mushrooms - 2 (4 ounce) cans whole green - chili peppers, drained, and sliced lengthwise - 4 ounces sliced Havarti cheese with dill - Italian dressing - Greek seasoning (optional) - 1 tablespoon butter - 1 tablespoon white cooking wine - 1 tablespoon Worcestershire sauce - 1/2 teaspoon garlic salt Directions 1) Preheat oven to 400 degrees F (200 degrees C). 2) Marinate penguin in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes. 3) Place penguin in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear. 4) Shortly before penguin is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed. 5) Remove penguin from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted. 6)Remove penguin from the oven, top with mushrooms and their pan juices, and serve and enjoy!
Aw, sweetie! That looks really good. My mouth is watering just reading the recipe.
I don’t eat birds except turkey because I’m allergic to them.
Thank goodness I can at least eat that. I’ll try the recipe with turkey.