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1
Add the vinegar and lemon juice to a blender.
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2
Replace the lid, turn on the blender, and through the feed opening, add, 1 at a time, the garlic, salt, and black pepper.
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3
Leaving the blender running add the olive oil in a slow thin stream.
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4
Place the mushrooms and chicken breasts in separate nonreactive bowls suitable for marinating and pour half of the marinade mixture over the contents of each container.
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5
Add the sliced red onion to the container with the chicken.
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6
Cover and marinate in the refrigerator for at least 2 hours.
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7
Begin making the warm potato salad.
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8
Boil potatoes until tender but not mushy, about 10 minutes.
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9
Meanwhile, fry the bacon and drain on paper towels.
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10
Add the balsamic vinegar to a blender, replace the lid, and through the feed opening, add, 1 at a time, the dill, mustard, honey, pepper, and salt.
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11
Leaving the blender running, add the olive oil in a slow thin stream.
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12
Drain the potatoes well, add the scallions, crumble in the bacon, and fold in enough of the dressing to coat.
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13
Heat the grill and grill marinated Portobello, skin side down first for about 5 minutes over indirect heat.
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14
Flip and grill the other side.
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15
Remove from heat and let rest.
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16
Grill both sides of marinated chicken, about 5 minutes per side, and transfer to a baking sheet.
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17
Preheat oven to 425 degrees F.
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18
In a small bowl, mash together the butter, breadcrumbs, sage, parsley, thyme and salt and pepper, to taste.
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19
Chop grilled mushrooms finely and combine with butter/breadcrumb mixture to make a paste.
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20
Press onto surface of chicken breasts and finish in oven until crust turns golden brown, about 2 to 5 minutes.
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21
Arrange warm potato salad and crusted chicken breast on plate and sprinkle with parsley.
