Cumin and Thyme Chicken Breast
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Oval (SM)
1 lb. chicken breast
1 large Portobello mushroom cap
Sea salt
1 tablespoon extra virgin olive oil
Marinade:
2 shallots finely chopped
2 garlic cloves finely chopped/crushed
1 1/2 teaspoon cumin
1 tablespoon finely chopped fresh thyme
Juice from 1/4 lime
1/2 teaspoon ground black pepper
1 large Portobello mushroom cap
Sea salt
1 tablespoon extra virgin olive oil
Marinade:
2 shallots finely chopped
2 garlic cloves finely chopped/crushed
1 1/2 teaspoon cumin
1 tablespoon finely chopped fresh thyme
Juice from 1/4 lime
1/2 teaspoon ground black pepper
Methods/steps
Marinade:
1. Place all ingredients for the marinade in a bowl and mix well.
2. 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:
1. Preheat oven at 475F degrees and condition your Brookfield Oval Bakeware No.9 with 1 tablespoon olive oil.
2. Place chicken breast in the bakeware and cover each breast with 1 tablespoon of remaining marinade.
3. Place in the oven and back for 35 minutes at 400F degrees. Occasionally moisten the chicken with its juice.
4. While chicken is cooking, rinse portabella mushroom cap and slice into long strips 1/4 inch thick max.
5. 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.
6. Put chicken back into the oven and cook for 5 more minutes.
1. Place all ingredients for the marinade in a bowl and mix well.
2. 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:
1. Preheat oven at 475F degrees and condition your Brookfield Oval Bakeware No.9 with 1 tablespoon olive oil.
2. Place chicken breast in the bakeware and cover each breast with 1 tablespoon of remaining marinade.
3. Place in the oven and back for 35 minutes at 400F degrees. Occasionally moisten the chicken with its juice.
4. While chicken is cooking, rinse portabella mushroom cap and slice into long strips 1/4 inch thick max.
5. 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.
6. Put chicken back into the oven and cook for 5 more minutes.
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