Grilled Chicken Mushrooms Everyday Italian Recipes

GRILLED CHICKEN & MUSHROOMS - EVERYDAY ITALIAN

Steps:

• In a medium bowl, combine the marinade ingredients. Reserve 1/4 cup of marinade for muahrooms.
• In a large bowl, combine rest of marinade with the chicken breasts. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Toss the mushrooms with 1/4 cup of the reserved unused marinade.
• Grill the chicken breasts to an internal temperature of 165 degrees F, about 7 minutes a side.
• Grill the mushrooms, about 2 minutes a side. Slice the mushrooms before serving, if desired.
• Arrange grilled meats and vegetables on a large platter and serve immediately.

ROMANO'S MACARONI GRILL GRILLED CHICKEN WITH PORTABELLA MUSHROOM

Steps:

• Preheat your grill to high. Remove the stems from the Portobello.
• mushrooms and brush the caps with a coating of olive oil. Sprinkle salt and pepper on the underside of each cap, then grill for about 3 minutes per side. Remove the mushroom caps from the grill to cool for about 5 minutes. Slice the mushrooms at an extreme angle with a very sharp knife so that you get very wide slices. You want the knife almost parallel to the cutting surface so that your slices will cover the chicken breast. Take 8 of the biggest slices, cover them, then chop up the leftover mushroom to use in the sauce.
• Prepare the demi glace sauce by heating 1 tablespoon of extra virgin oil in a medium saucepan over medium/low heat. Crush 6 cloves of garlic with the palm of your hand and toss them into the oil along with the chopped mushroom pieces. Sweat the garlic and mushroom (slowly cook without browning) for 10 minutes. Add beef broth and chicken broth, then whisk in cornstarch. Add rosemary, thyme and black pepper and simmer for 40 minutes, then remove sauce from heat and cover it.
• Prepare the orzo pasta by boiling it in a large pot of water. You want.
• it al dente, which means it should be slightly tough (we'll be cooking it more later). That should take about 7 minutes. Strain pasta.
• Heat up 1 tablespoon of oil in a large stockpot or use the same pot you used for cooking the pasta. Add 2 tablespoons of minced garlic and the diced red bell pepper and saute for 1 minute. Add the strained orzo pasta, 1 cup chicken broth, 4 tablespoons butter, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Cook for 10 minutes over medium heat, stirring occasionally. Just prior to serving add spinach, stir until wilted.
• 5. Pound the chicken breasts a bit so that they are uniform in thickness.
• Rub 1/2 teaspoon stone ground mustard on each side of each chicken piece, then rub each with some oil. Grill the chicken for 4 to 5 minutes per side or until done. About 2 minutes before the chicken is done lay a slice of Portobello mushroom over top of it and top with a slice of smoked mozzarella. Finish cooking chicken and allow cheese to melt.
• Place orzo pasta mixture on a plate, shingle chicken/mushroom stack above it and top with a drizzling of demi glaze.

ITALIAN GRILLED CHICKEN & VEGETABLE PASTA

Steps:

• Place all ingredients except pasta and tomatoes in large resealable plastic bag, seal bag securely; shake to coat.
• Remove chicken and vegetables from bag, discard marinade.
• Grill chicken and vegetables over medium coals 5 to 6 minutes per side or until chicken is cooked through and vegetables are slightly tender.
• Cool slightly; cut into strips.
• Toss with hot cooked pasta and tomatoes. Serve with fresh grated parmesan cheese.