Grilled Breast of Chicken with Sweet Corn and Wild Mushroom Salsa Recipe
Ingredients
| Ears of corn | 3 Large | |
| Large red onion- 1, unpeeled | ||
| Extra-virgin olive oil- 1/4 cup | ||
| Garlic | 1 Tablespoon, minced | |
| Rosemary | 2 Tablespoon, chopped | |
| Chanterelles or other wild mushrooms- 8 to 9 ounces, trimmed and cleaned | ||
| Red wine vinegar | 3 Tablespoon | |
| Chives | 2 Tablespoon, snipped | |
| Kosher salt- a good pinch | ||
| Black pepper | 1 To taste | |
| Chicken breast halves- 4 (5 ounce) boned and trimmed, skin on | ||
| Rosemary | 4 | |
Directions
GETTING READY
1. Start by preheating the oven to 400°F and also prepare a charcoal, wood, or gas grill or preheat the broiler
MAKING
2. In a large roasting pan, lay the unhusked ears of corn in a single layer, then rub the whole onion with olive oil to coat it, now place the onion in the roasting pan next to the corn, set the pan on the bottom rack of the ovenand roast for 30 minutes
3. Once the onion and corns are raosted completely, remove the corn with tongs and place in a bowl to cool, let the onion be in the oven, now continue roasting the onion for 30 minutes, remove from the oven and allow to cool to room temperature
4. Lay the onion, and peel till you get the tender inner flesh the dice it, also dice about 1 cup, husk the corn, using a sharp knife, and slice off the kernels, after all the cutting, husking you should have about 1 1/2 cups of roasted corn kernels
5. In a medium bowl, add the garlic, rosemary, 2 tablespoons of the olive oil, and the mushrooms and mix together thoroughly until the mushrooms are coated
6. On a grill, place the mushrooms and grill for about 3 minutes, turn mushroomswith tongs, grill till golden, put them back into the bowl and let them cool, once cooled dice the mushrooms into even 1/2-inch pieces
7.Now add the corn, onion, remaining olive oil, vinegar, and half the chives to the mushrooms, and season to taste with salt and pepper and set the salsa aside at room temperature
8. On a grill, place the chicken breasts, skin side down, and grill for 5 minutes tillthe chicken has seared and turned golden in color, now turn and cook for more 2 minutes
9. Take the chicken out from the grill, and discard the skins, season to taste with salt and pepper.
10. On 4 plates, spoon some wild mushroom and corn salsa onto the center plates
11. Take the chicken breast and slice each breasts into 4 or 5 slices, then lay the slices on top of the salsa
12. Lay the chicken, and spoon a little of the remaining salsa over it, and also sprinkle with the remaining chives and garnish each serving with a sprig of rosemary and serve
SERVING
13. Serve with a sauce of your choice
1. Start by preheating the oven to 400°F and also prepare a charcoal, wood, or gas grill or preheat the broiler
MAKING
2. In a large roasting pan, lay the unhusked ears of corn in a single layer, then rub the whole onion with olive oil to coat it, now place the onion in the roasting pan next to the corn, set the pan on the bottom rack of the ovenand roast for 30 minutes
3. Once the onion and corns are raosted completely, remove the corn with tongs and place in a bowl to cool, let the onion be in the oven, now continue roasting the onion for 30 minutes, remove from the oven and allow to cool to room temperature
4. Lay the onion, and peel till you get the tender inner flesh the dice it, also dice about 1 cup, husk the corn, using a sharp knife, and slice off the kernels, after all the cutting, husking you should have about 1 1/2 cups of roasted corn kernels
5. In a medium bowl, add the garlic, rosemary, 2 tablespoons of the olive oil, and the mushrooms and mix together thoroughly until the mushrooms are coated
6. On a grill, place the mushrooms and grill for about 3 minutes, turn mushroomswith tongs, grill till golden, put them back into the bowl and let them cool, once cooled dice the mushrooms into even 1/2-inch pieces
7.Now add the corn, onion, remaining olive oil, vinegar, and half the chives to the mushrooms, and season to taste with salt and pepper and set the salsa aside at room temperature
8. On a grill, place the chicken breasts, skin side down, and grill for 5 minutes tillthe chicken has seared and turned golden in color, now turn and cook for more 2 minutes
9. Take the chicken out from the grill, and discard the skins, season to taste with salt and pepper.
10. On 4 plates, spoon some wild mushroom and corn salsa onto the center plates
11. Take the chicken breast and slice each breasts into 4 or 5 slices, then lay the slices on top of the salsa
12. Lay the chicken, and spoon a little of the remaining salsa over it, and also sprinkle with the remaining chives and garnish each serving with a sprig of rosemary and serve
SERVING
13. Serve with a sauce of your choice
Chef
