Cumin And Thyme Chicken Breast

Serves 3
Published in: Simon Pearce Restaurant

1 pounds chicken breast
1 large Portobello mushroom cap
Sea salt
1 tablespoons extra virgin olive oil
Marinade:
2 shallots finely chopped
2 garlic cloves finely chopped/crushed
1 1/2 teaspoons cumin
1 tablespoons finely chopped fresh thyme
Juice from 1/4 lime
1/2 teaspoons ground black pepper

Marinade: Place all ingredients for the marinade in a bowl and mix well.
Place chicken breast and marinade in a sealable plastic bag and let
marinate in the refrigerator for 4 hours up to a day.

To cook the chicken: Preheat oven at 475F degrees. Spread 1 tablespoon
olive oil over bottom of oven pan. Place chicken breast in the pan and
cover each breast with 1 tablespoon of remaining marinade. Place in the
oven and back for 35 minutes at 400F degrees. Occasionally moisten the
chicken with its juice. While chicken is cooking, rinse portabella
mushroom cap and slice into long strips 1/4 inch thick max. Pull chicken
out of the oven, use a spoon to collect the juice and moisten the chicken.
Sprinkle with sea salt to taste and lay portabella mushroom on top of the
chicken. Put chicken back into the oven and cook for 5 more minutes.

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