Recipe: Chicken with shiitakes grilled in corn husks

Total time: 30 minutes, plus 30 minutes for marinating the chicken and soaking the husks

Servings: 4

Note: From Regina Schrambling.

4 boneless, skinless chicken breasts (about 5 ounces each and 1 1/2 -inches thick)

1 teaspoon salt, plus additional to taste

1/4 teaspoon freshly ground black pepper, plus additional to taste

4 tablespoons extra virgin olive oil, plus additional for lightly oiling husks

2 tablespoons freshly squeezed lime juice

16 shiitake mushroom caps, wiped clean and thinly sliced

2 tablespoons chopped chives

About 18 large, wide, fresh corn husks

1 lime, cut into wedges

1. Season the chicken breasts with salt and pepper and put them in a shallow bowl. Add the oil, lime juice, shiitakes and chives and mix well. Marinate at room temperature for 30 minutes, stirring occasionally.

2. In a large bowl, soak the corn husks in very hot water until they are pliable, about 15 minutes. Heat a grill until very hot.

3. Drain the corn husks and wipe them dry. Lay 3 to 4 out on a work surface so that they overlap. With a brush, lightly oil the insides of the husks. Place 1 chicken breast in the center. Repeat with the remaining breasts. Divide the mushroom mixture over the 4 chicken breasts. Season with more salt and pepper to taste. Fold the husks over and up to make tidy packages. (Tie them with thin strips of the remaining husks, or use string.)

4. Lay the packets seam side down onto the grill and cook 7 to 8 minutes on each side. Serve in the charred husks with a wedge of lime.

Each serving: 316 calories; 30 grams protein; 12 grams carbohydrates; 2 grams fiber; 17 grams fat; 3 grams saturated fat; 78 mg. cholesterol; 653 mg. sodium.