Grilled Chicken with Portobello Mushrooms and Green Herb Pesto
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Grilled Chicken with Portobello Mushrooms and Green Herb Pesto
Category
Meat and Poultry
Ingredients
- 3 tablespoons lemon juice
- 2 tablespoons Fustini's Sicilian Lemon balsamic
- 1/4 cup Fustini's Tuscan Herb olive oil
- 2 sprigs rosemary
- 2 sprigs thyme
- 6 garlic cloves, thin-slice
- pinch red pepper flakes
- 6 6-ounce chicken breasts, trimmed top consistent thickness
- 1 tablespoon Fustini's Sicilian Lemon balsamic
- 3 tablespoons Fustini's Tuscan Herb olive oil
- 1 tablespoon Fustini's Grilling Rub spice blend
- 6 large portobello mushrooms, gills and stems removed
- 3 tablespoons Fustini's Tuscan Herb olive oil
- 2 tablespoons Italian parsley, leaves only
- 2 tablespoons chives, chopped
- 1 teaspoon fresh tarragon, chopped
- 1 garlic clove, minced
- salt and pepper to taste
Ingredients
Mushroom Marinade
Green Herb Pesto
Directions
- Whisk together lemon juice, vinegar and olive oil. Add rosemary, thyme, garlic and red pepper. Reserve 1/2 of the marinade. Place chicken breasts into the rest of the marinade and turn to coat. Marinate 2 hours then remove and discard marinade.
- Prepare a hot grill for both direct and indirect cooking. Place chicken breasts on the grill first and grill on both sides over direct heat until an internal temperature of 155 degrees is achieved. Move chicken to the indirect side and place mushrooms onto the direct side. Cook until mushrooms are browned and soft and the chicken reaches an internal temperature of 165 degrees. Remove chicken from grill and brush with reserved marinade. To serve, place a grilled mushroom on each serving plate. Slice the chicken against the grain and decorate the top then drizzle all with pesto and serve.
- Combine vinegar and olive oil then drizzle over mushrooms. Season with the herb blend and marinate at least 2 hours or overnight.
- Blend all together and season with salt and pepper.