Porcini Dusted Chicken

Servings: 4 | Serving size: 4 ounces chicken

Cooking Time: 30 Minutes

This recipe can easily be multiplied or halved and makes great leftovers hot or cold (especially in sandwiches).

Serve with Plain Mashed Potatoes [Low Sodium Version] or Pecan Shallot Rice or Roasted Tomato Shallot Rice as well as Herbed Zucchini or Green Beans with Red Onion or Roasted Brussels Sprouts or Maple-Sweetened Collard Greens

Ingredients

• 1 ounce dried porcini mushrooms
• 1/4 tsp salt
• fresh ground black pepper (to taste)
• 16 ounces boneless chicken breast (skin on)
• 2 tsp olive oil

Place a large skillet in the oven and preheat to 375°F.

Using a blender or mini chopper, process the dried mushrooms until they are a fine powder.

Add the salt and pepper to the porcini dust and blend well.

Coat the chicken with the porcini dust.

Place the oil in the skillet and add the chicken to the pan skin side down.

Roast for 10 minutes and turn the chicken over.

Roast for another 10 minutes until the internal temperature of the chicken is 160°F.

Serve.