->Chicken Breasts 30 <-

Serves 3 1 pound chicken breast

1 large Portobello mushroom cap

Sea salt

1 tablespoon extra virgin olive oil

2 shallots finely chopped

2 garlic cloves finely chopped/crushed

1 1/2 teaspoons cumin

1 tablespoon finely chopped fresh thyme

Juice from 1/4 lime

1/2 teaspoon ground black pepper

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.

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

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.