• Parenting
  • Pregnancy
  • Baby
  • Toddler
  • Child
  • Tween & Teen
  • Beauty
  • Health & Fitness
  • Relationships
  • Organizing
• Fun
  • Crafts
  • Games
  • Parties
  • Travel
• Food
• Guides
• Gear
• Contests

Servings

Prep Time

Cook Time

Ingredients

• 500 g assorted field mushrooms, thinly sliced
• 1/2 cup + 2 tbsp finely chopped flat-leaf parsley, divided
• 1/2 cup extra-virgin olive oil
• 1/2 cup fresh lemon juice
• 1 tbsp honey
• 1 tbsp minced garlic
• 1/2 cup panko bread crumbs
• 1/4 cup grated Pecorino or Parmesan cheese
• 2 tbsp ground almonds
• 6 skinless, boneless chicken breasts (140–170 g each)
• 2 tbsp mayonnaise

Directions

1. Toss mushrooms, 1/2 cup parsley, olive oil, lemon juice, honey and garlic in a medium bowl. Season generously with salt and pepper. Let stand at room temperature, tossing often, until mushrooms soften, about 20–30 minutes.

2. Meanwhile, place rack in middle position in oven, and preheat oven to 400ºF. Line a rimmed baking sheet with foil and set a wire rack on top. Set aside.

3. In a mixing bowl, stir together panko, cheese, ground almonds and 2 tablespoons parsley. Season chicken with salt and pepper, and place on rack. Spread mayonnaise on chicken and sprinkle panko and cheese mixture overtop.

4. Bake for 10 minutes. Turn on broiler. Broil until chicken is cooked through (internal temperature should be 165ºF) and cheese is golden brown, about 
5 minutes. Serve with mushroom salad.

Nutrients Per Serving

Nutrients per serving 763 calories, 
35 g fat, 101 mg calcium, 64 mg sodium, 44 g carbohydrates, 3 g fibre, 31 g protein. Excellent source of vitamins B12, E and K, thiamine, riboflavin, niacin, pantothenic acid, copper, manganese, phosphorus, potassium, selenium, zinc; good source of iron; source of fibre, vitamins C and D, calcium, omega-3 and omega-6.