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Macaroni Grill Grilled Chicken with Portobellos
1 8 oz. chicken breast
2 oz. portabello mushrooms
1/2 oz. mozzarella cheese, smoked
1 oz. olive oil blend
1/2 oz. chopped garlic
1 oz. red bell peppers, diced
2 oz. chicken stock
2 oz. spinach, julienned
2 oz. rosemary
2 oz. chicken stock
6 oz. orzo pasta, prepared
sea salt and pepper to taste
Cut chicken breast in half. Place breasts skin side down onto the grill, cross
mark and cook half way. Turn breasts over and arrange mushrooms on top of
breasts. Cover the topped breast with a pie tin. This will heat the mushrooms.
In a hot saut� pan, place oil, garlic, peppers, salt and pepper. Saut�: until garlic begins to brown. Add orzo and chicken stock, saut� for one minute, stirring to prevent sticking. Add spinach and toss until spinach begins to wilt. Place smoked mozzarella cheese slices over mushrooms.
Land spinach and orzo covering top half of plate. Be sure to
remove all product from pan. Using the same hot saut� pan, place stock and demi
and place over heat. Bring to boil. Shingle cooked breast off of spinach orzo
and top with sauce.
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