Archive | August, 2013

Ingredients

• boneless skinless chicken breasts- 3-4lbs (6-7 trimmed breasts)
• lemon- 1, sliced in half
• basil, fresh- 1 bundle
• portabella mushrooms, large- 4
• bakery french bread- 1 loaf, sliced in half length-wise
STAPLES
Chicken:
• olive oil- ¼ cup
• minced garlic- 1 tbspn
• Montreal Steak Seasoning- 1 tablespoon (or 1 teaspoon each salt & pepper)
Portabella:
• balsamic vinegar- ¼ cup
• olive oil- 3 tbspns
• crushed red pepper
• black pepper
Bread:
• butter- 4 tbspns
• olive oil- 4 tbspns
• minced garlic- 1 tbspn

Instructions

For best results,marinate chicken and portabella ahead of time, 2-3 hours to overnight
Chicken Marinade:
1. Chop basil.
2. In a mixing bowl combine chopped basil, olive oil, juice squeezed from lemon, garlic and seasoning.
3. Place chicken in large zip-top baggie or shallow baking dish.
4. Cover with marinade and seal or cover to store in the refrigerator to marinate.
Portabella
5. In same mixing bowl combine vinegar, olive oil, red pepper and black pepper.
6. Place portabella in quart-size zip-top baggie or storage container, cover with marinade and seal or cover to store in the refrigerator to marinate.
DINNER TIME:
Chicken and Portabella:
7. Grill chicken and portabella on outdoor or indoor grill, turning once, until cooked thoroughly.
8. Chicken will take approximately 15 minutes and portabella will take approximately 7 minutes.
Bread
9. Melt butter in microwave-safe dish or measuring cup in microwave, approximately 23 seconds.
10. Add olive oil and mix well.
11. Brush mixture onto bread.
12. Grill butter-side down until brown, approximately 1-2 minutes.