Preheat your oven to 350. Cover a small cookie sheet with aluminum foil and spray with nonstick spray. Set aside.

Place your toasted pine nuts in a small Ziploc bag and gently bash with the flat end of a meat mallet or the bottom of a can of tomatoes. You just want to break them up into crumbles, not smash them beyond identification. Add your porcini powder, bread crumbs, and salt and pepper to the bag, seal, and shake vigorously to combine well.

Place your chicken breast cutlets on your prepared cookie sheet, then spread the bread crumb mixture evenly over the chicken, covering completely and making sure the sides are coated. Drizzle evenly with the olive oil (you just want to give a good, thorough scattering of oil over the top, not drown them. In fact, if anything, they will still look a little dry when you put them in the oven as the porcini dust and breadcrumbs soak up the oil at a terrifying rate.) Cook for 22–25 minutes, depending on the size of your chicken and how aggressive your oven is.

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Source: Porcini and Pine Nut Chicken

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