1/4 ounce dry Forest Mix wild mushrooms, rehydrated

2 each skinless boneless chicken breasts salt and pepper, to taste

flour, for dredging

2 tablespoons canola oil

2 slices mozzarella cheese, 1/4″ thick


Soak the mushrooms in just enough warm water to cover. Soak until soft, about 30 minutes.

Drain the mushrooms through a strainer. Save the soaking liquid.for another use. It is very flavorful. Pat mushrooms dry. Check the stems for any hard pieces that did not soften, remove and discard. Season the chicken breasts with salt and pepper, to taste.

Place flour on a sheet of wax paper. Dredge the chicken breasts in flour and shake off excess flour.

Heat the oil in s small skillet and cook the chicken breasts for a few minutes each side. When a toothpick comes out clear, the chicken is done.

Heat the broiler.

Divide the mushrooms in half and scatter the mushrooms on each chicken breast. Cover mushrooms with a piece of mozzarella cheese.

Place chicken breasts on a cookie sheet or a small pan. Set under the broiler just long enough to melt the cheese.

Serve with rice.

Serves 2


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