Broiled Chicken Over Braised Porcini and Savoy Cabbage

Ingredients

• 4 servings optional: dill fresh
• 1 ounce the following: parmesan rind) dried
• 2 tablespoons optional: dill fresh chopped
• 2 tablespoons parsley fresh chopped
• 4  garlic clove minced
• 0.3 cup yogurt plain low-fat
• 1 teaspoon olive oil 
• 0.5 teaspoon salt 
• 6 ounces savoy cabbage thinly sliced
• 1  shallots chopped
• 24 ounce chicken breast halves boneless skinless trimmed
• 1.5 cups water 

Equipment

• bowl
• frying pan
• sieve
• broiler
• broiler pan

Directions

1. Soak porcini in boiling-hot water until softened, 15 to 20 minutes.
2. Drain in a paper-towel lined sieve set over a bowl, reserving soaking liquid. Rinse porcini well to remove any grit, then drain, pat dry, and coarsely chop.
3. Mash half of garlic to a paste with salt and stir together with yogurt and pepper to taste. Coat chicken with yogurt and let marinate 20 minutes.
4. While chicken is marinating, cook shallot and remaining garlic in oil in a large nonstick skillet over moderate heat, stirring frequently, until softened, 2 to 3 minutes. Stir in porcini, then add cabbage, 1 tablespoon each dill and parsley, reserved soaking liquid, and salt and pepper to taste. Braise, covered, over moderate heat until cabbage is barely tender, 8 to 10 minutes, and stir in remaining dill and parsley. Keep warm.
5. Preheat broiler and broiler pan.
6. Lightly brush hot broiler pan with oil and broil chicken about 4 inches from heat 4 to 6 minutes on each side, or until just cooked through.
7. Cut each breast into 3 pieces and arrange over porcini and cabbage.
8. Each serving about 249 calories and 6 grams fat.
9. Gourmet