| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Sami | Vegetables, Main dish | 4 | Servings |
INGREDIENTS
| 4 | lg | Portobello mushrooms |
| 5 | tb | Ex-virgin olive oil |
| 5 | tb | Quality dry sherry |
| 1/2 | c | Ex-virgin olive oil |
| 2 | tb | Balsamic vinegar |
| 1 | ts | Dijon mustard |
| 1 | Clove Garlic; mince | |
| 4 | Chicken breast halves:; halve each (8 pcs to | |
| 1/4 | c | Pesto |
| 2 | tb | Oil-pk sun-dried tomatoes; drain, chop fine |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A MUSHROOM MARINADE CHICKEN MARINADE Carefully clean the mushrooms with a damp paper towel and trim. Remove and chop the stems. Place the mushrooms caps, tops down, and the chopped stems in a 9x11" glass baking dish. Pour 1 tb olive oil and 1 tb sherry over the underside of each mushroom cap; pour the remaining olive oil and sherry over the stems. Cover and set aside to marinate at room temp for 1 hour. Mix together the marinade for the chicken and pour over the chicken slices. Cover and set aside to marinate at room temp for 1 hour. Grill the chicken quickly, about 1 to 2 minutes per side (they will be cooked further). Preheat the oven to 400~. Carefully spread 1 tb pesto over the underside of each mushroom cap. Sprinkle 1 1/2 ts sun-dried tomatoes on top of each pesto-covered mushroom. Evenly distribute the marinated mushroom stems on top of the tomatoes. Place 2 slices of chicken on top. Place the stuffed mushrooms in a greased 9x13 pan. Bake for approximately 20 to 25 minutes or until heated through. Serve immediately. Source: Diane Mott Davidson. Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 30, 1998
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