Chicken and corn with honey in foil oil – a detailed recipe cooking. 
The photodishes: Ryan Dausch Time: 30 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 chicken breasts without skin, without bones (from 170 to 230 gr. each)
- 110 gr. unsalted butter at room temperature
- 2 tbsp. l honey
- Coarse salt and freshly ground pepper
- 2 ears of corn, peel and cut into 2.5 cm. Pieces
- 230 gr. shiitake mushrooms, cut into thin slices
- 1 bunch of green onions, cut into 5 cm. Pieces
- 4 sprigs of fresh thyme
- 1/2 tsp sweet smoked paprika
Recipes with similar ingredients: chicken breast, corn, mushrooms shiitake, green onion, thyme, paprika, honey
Recipe preparation:
- In a small bowl, mix butter, honey, 1/2 tsp. salt and a few pinches of black pepper.
- Tear off 4 large sheets of heavy-duty foil. Lay out corn on sheets of foil, placing it in one half. From above put mushrooms, chives and thyme. Season chicken breasts salt and paprika and place on top of vegetables. Then put on tablespoon with a slide of honey butter. Cover another half foil and seal the ends, leaving holes for steam circulation.
- Preheat the grill to a moderate heat. Fry the chicken and vegetables in foil for 8 minutes. Flip the packages gently press and cook another 6 minutes. Turn back and shift to dish, let the meat rest, 3 minutes. Gently open the bags and Spread the remaining butter on top.
