Grilled Chicken Breasts with Sauteed Mushroomseasy prep time 10 mins | cook time 55 mins | SERVINGS 10
4 bone in chicken breast, with skin
¼ cup La Fe Oregano
1 tablespoon La Fe Cumin
1 tablespoon finely grated orange zest
La Fe Vegetable, for rubbing
Salt and La Fe Ground Black Pepper
1 stick unsalted butter
4 garlic cloves, minced
3 pounds assorted wild mushrooms, thickly sliced
1/2 cup chopped flat-leaf parsley
2 tablespoons La Fe Lime Juice
Light a grill.
Combine La Fe oregano, orange zest, garlic and onions in a mixing bowl.
Gently loosen the skin from the chicken breasts and stuff with La Fe oregano mixture. Smooth the skin over the filling. Rub the chicken with La Fe vegetable oil and season with salt and La Fe black pepper. Grill over low heat, skin side down, until browned and crisp, 12 minutes. Turn and grill until just cooked through, 15 minutes longer. Transfer the chicken to plates and let rest for 5 minutes.
Meanwhile, in a large skillet, melt the butter. Add the garlic and cook over low heat until golden, 2 minutes. Add the mushrooms and season with salt and La Fe black pepper. Cover and cook over moderate heat, stirring a few times, until the mushrooms release their liquid, 4 minutes.
Continue to cook the mushrooms, uncovered, over moderately high heat, stirring often, until richly browned, 15 minutes. Add the parsley, La Fe lime juice and the reserved mushroom liquid and season with salt and pepper.
Spoon the mushrooms over and around the chicken and serve.