Romano'S Macaroni Grill Grilled Chicken With Portab

Name: Romano'S Macaroni Grill Grilled Chicken With Portabella Mushroom
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 portobello mushroom caps; 4 skinless chicken breast fillets, halved (or 8 small fillets); 8 slices smoked mozzarella cheese; 8 teaspoons stone ground mustard (such as Inglehoffer); Demi Glace; 1 tablespoon extra virgin olive oil; 6 garlic cloves, crushed; 3 cups beef broth; 2 cups chicken broth; 1 tablespoon cornstarch; 2 teaspoons chopped fresh rosemary; 1/2 teaspoon chopped fresh thyme; 1/4 teaspoon ground black pepper; Orzo Pasta; 1 lb orzo pasta, cooked; 1 tablespoon extra virgin oil; 2 tablespoons minced garlic (4 cloves); 3/4 cup diced red bell pepper (1/2 pepper); 1 cup chicken broth; 4 tablespoons butter; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 4 cups julienned fresh spinach

Servings: persons

2 portobello mushroom caps
4 skinless chicken breast fillets, halved (or 8 small fillets)
8 slices smoked mozzarella cheese
8 teaspoons stone ground mustard (such as Inglehoffer)
Demi Glace
1 tablespoon extra virgin olive oil
6 garlic cloves, crushed
3 cups beef broth
2 cups chicken broth
1 tablespoon cornstarch
2 teaspoons chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/4 teaspoon ground black pepper
Orzo Pasta
1 lb orzo pasta, cooked
1 tablespoon extra virgin oil
2 tablespoons minced garlic (4 cloves)
3/4 cup diced red bell pepper (1/2 pepper)
1 cup chicken broth
4 tablespoons butter
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups julienned fresh spinach

1
Preheat your grill to high. Remove the stems from the Portobello.
2
mushrooms and brush the caps with a coating of olive oil. Sprinkle salt and pepper on the underside of each cap, then grill for about 3 minutes per side. Remove the mushroom caps from the grill to cool for about 5 minutes. Slice the mushrooms at an extreme angle with a very sharp knife so that you get very wide slices. You want the knife almost parallel to the cutting surface so that your slices will cover the chicken breast. Take 8 of the biggest slices, cover them, then chop up the leftover mushroom to use in the sauce.
3
Prepare the demi glace sauce by heating 1 tablespoon of extra virgin oil in a medium saucepan over medium/low heat. Crush 6 cloves of garlic with the palm of your hand and toss them into the oil along with the chopped mushroom pieces. Sweat the garlic and mushroom (slowly cook without browning) for 10 minutes. Add beef broth and chicken broth, then whisk in cornstarch. Add rosemary, thyme and black pepper and simmer for 40 minutes, then remove sauce from heat and cover it.
4
Prepare the orzo pasta by boiling it in a large pot of water. You want.
5
it al dente, which means it should be slightly tough (we'll be cooking it more later). That should take about 7 minutes. Strain pasta.
6
Heat up 1 tablespoon of oil in a large stockpot or use the same pot you used for cooking the pasta. Add 2 tablespoons of minced garlic and the diced red bell pepper and saute for 1 minute. Add the strained orzo pasta, 1 cup chicken broth, 4 tablespoons butter, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Cook for 10 minutes over medium heat, stirring occasionally. Just prior to serving add spinach, stir until wilted.
7
5. Pound the chicken breasts a bit so that they are uniform in thickness.
8
Rub 1/2 teaspoon stone ground mustard on each side of each chicken piece, then rub each with some oil. Grill the chicken for 4 to 5 minutes per side or until done. About 2 minutes before the chicken is done lay a slice of Portobello mushroom over top of it and top with a slice of smoked mozzarella. Finish cooking chicken and allow cheese to melt.
9
Place orzo pasta mixture on a plate, shingle chicken/mushroom stack above it and top with a drizzling of demi glaze.

1520

kcal

Calories

Fat

150

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 portobello mushroom caps, 4 skinless chicken breast fillets, halved (or 8 small fillets), 8 slices smoked mozzarella cheese, 8 teaspoons stone ground mustard (such as Inglehoffer), and more.

Yes, Romano'S Macaroni Grill Grilled Chicken With Portabella Mushroom falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Romano'S Macaroni Grill Grilled Chicken With Portabella Mushroom

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions