• Italian Grilled Chicken With Portobello Mushrooms

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    • 1 x chicken breast - (8 ounce)
    • 2 ounce portobello mushrooms
    • 1/2 ounce smoked mozzarella cheese
    • 1 ounce extra virgin olive oil blend
    • 1/2 ounce minced garlic
    • 1 ounce diced red bell pepper
    • 2 ounce chicken stock
    • 2 ounce spinach julienned
    • 2 ounce rosemary
    • 2 ounce chicken stock
    • 6 ounce prepared orzo Sea salt to taste Freshly-grnd black pepper to taste


    1. Cut chicken breast in half, and place skin-side down on the grill. Cross mark and cook half way. Turn breasts over arrange arrange mushrooms on top of breasts. Cover the topped breast with a pie tin. This will heat the mushrooms.
    2. In a warm saute/fry pan, place oil, garlic, peppers, salt and pepper. Saute/fry until garlic begins to brown. Add in orzo and chicken stock. Saute/fry 1 minute, stirring to prevent sticking. Add in spinach and toss until it begins to wilt.
    3. Place smoked cheese slices over mushrooms. Ladle spinach and orzo covering top half of plate. Be sure to remove all from pan. Using the same warm saute/fry pan, place stock and deglaze over heat. Bring to a boil. Shingle cooked breast off spinach orzo and top with the sauce.

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