Grilling Pantry Pairing · Grilling Rub · Meat and Poultry · Sicilian Lemon balsamic · Tuscan Herb olive oil ·Mar 26, 2024

Grilled Chicken with Portobello Mushrooms and Green Herb Pesto

Name: Grilled Chicken with Portobello Mushrooms and Green Herb Pesto
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

Submitted by Corporate Chef Andy Stewart

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

Directions

To Prepare the Chicken: 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.
Mushroom Marinade: Combine vinegar and olive oil then drizzle over mushrooms. Season with the herb blend and marinate at least 2 hours or overnight.
Green Herb Pesto: Blend all together and season with salt and pepper.
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.

Grilled Chicken with Portobello Mushrooms and Green Herb Pesto