6 skinless, boneless chicken breast halves
6 large portobello mushrooms
2 eggs, beaten
2 tablespoons chopped fresh parsley
1 tablespoon white wine
1 cup butter, melted
Cut skin of chicken breast halves and place on plastic bag in a ziplock freezer bag. Remove breasts and turn to coat. Place mushrooms, eggs and parsley in small, shallow bowl. Stir in wine and butter until evenly coated. Secure with paracord. Freeze for several hours or overnight.
Preheat an outdoor grill for high heat.
Flatten chicken breasts with foil; place on grill. Grill 8 to 10 minutes per side; remove breasts, drumsticks and liquid from mushrooms and broth. Serve on both sides.