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Romano's ® Chicken Portobello

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Romano’s ® Chicken Portobello

Prep Time:  20 Minutes
Cooking Time:  55 Minutes (Prep Time Included)
Serving Size:  4

Ingredients

1 (8 ounce) chicken breasts
2 portabello mushrooms, sliced into wide strips
1/2 ounce smoked mozzarella cheese
1 ounce olive oil
1/2 ounce garlic, chopped
1 ounce red bell pepper, diced
2 ounces chicken stock
2 ounces spinach, julienned)
2 ounces rosemary
2 ounces chicken stock
6 ounces orzo pasta, prepared
sea salt, to taste
fresh ground black pepper, to taste

Procedures

Cut chicken breast in half, and place skin-side down on the grill.

Cross mark and cook half way. Turn breasts over arrange Portobello mushroom strips on top of breasts. Cover the topped breast with a pie tin. This will heat the mushrooms.

In a hot sauté pan, place oil, garlic, peppers, salt and pepper. Sauté until garlic begins to brown.

Add orzo and chicken stock. Sauté 1 minute, stirring to prevent sticking.

Add spinach and toss until it begins to wilt.

Place smoked cheese slices over mushrooms.

Ladle spinach and orzo covering top half of plate. Be sure to remove all from the pan. Using the same hot sauté 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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