Porcini Mushroom Chicken
with Lemon-Thyme Zucchini
| INGREDIENTS: |
YIELD: 2 Servings |
| Chicken Breast – boneless, skinless, excess fat
removed |
2 each (3/4 lbs total wt.) |
| Olive Oil |
1/2 tsp. |
| Salt |
1/2 tsp. |
| Porcini Mushroom Rub – “ Chef Howie’s 3 Chef’s in a
Tub Brand” |
1 Tbsp. + 1 tsp. |
| --------------------------------------------------------------------------------------------------------------------- |
| Zucchini – cut in half, then sliced into 2” long x 1”
thick, diagonal slices |
1 each small |
| Lemon Juice – fresh |
1 tsp. |
| Thyme – fresh leaves, minced |
1/2 tsp. |
| Olive Oil |
1 Tbsp. |
| Salt |
1/2 tsp. |
| Pepper |
1/4 tsp. |
| --------------------------------------------------------------------------------------------------------------------- |
| Lemon – slice |
2 each |
| Thyme – fresh sprigs |
2 each |
COOKING
PROCEDURES:
-
Place the oil on the chicken breasts, then each
breast with ¼ tsp. of salt and 2 tsp. of porcini mushroom rub. Place
in a refrigerator and let cure for at least 1 hour and up to 24 hours.
-
Pre-heat the oven to 375°, place the chicken
breasts on the plank. Next toss the zucchini with the lemon juice,
thyme, olive oil, salt and pepper. Place the zucchini on the plank
around the chicken breast.
-
Place the plank in the oven and cook for 12
minutes, remove from the oven and turn the chicken breasts over.
Return the plank to the oven and cook for 20-25 minutes or until the
chicken has reached an internal temperature of 140°.
-
Remove from the oven and place the breasts on the
plate, then place the zucchini on the plate. Garnish with thyme sprigs
and lemon slices. Serve.
|
