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.
|Serving Size: 1 Serving (19g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 50 (52%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 96
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