- Home
- Shop
- About Us
- Recipes
- School of Cooking
- Find Fustini's
- Customer Support
Add To Favorites
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.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.
