from Lucy Waverman in the Globe and Mail.
Simple and tasty. Serve it with mashed potatoes and seasonal vegetables or a side salad
1. Using a grinder, process dry mushrooms until they are reduced to a fine powder. Stir together with the panko bread crumbs and 2 tbsp olive oil, then set aside.
2. Preheat oven to 350 F.
3. Season chicken breasts with salt and pepper and lightly roll them in the mushroom mixture.
4. Heat 1 tbsp of remaining oil in a frying pan on medium high heat and brown the breasts on all sides about three minutes a side.
5. Transfer to a baking sheet. Bake for 12 to 15 minutes or until juices are clear. Serve over mashed potatoes with blueberry relish on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (19g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 96 | ||
Calories from Fat: 50 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 242.8mg | 8 % | |
Potassium 27.4mg | 1 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 9.1g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 96
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