PORTOBELLO CRUSTED CHICKEN WITH WARM RED BLISS POTATO SALAD
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h30m
Yield 4 servings
Number Of Ingredients 25
Steps:
- To make the marinade:
- Add the vinegar and lemon juice to a blender. Replace the lid, turn on the blender, and through the feed opening, add, 1 at a time, the garlic, salt, and black pepper. Leaving the blender running add the olive oil in a slow thin stream.
- 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. Add the sliced red onion to the container with the chicken. Cover and marinate in the refrigerator for at least 2 hours.
- Begin making the warm potato salad. Boil potatoes until tender but not mushy, about 10 minutes. Meanwhile, fry the bacon and drain on paper towels. 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. Leaving the blender running, add the olive oil in a slow thin stream. Drain the potatoes well, add the scallions, crumble in the bacon, and fold in enough of the dressing to coat.
- Heat the grill and grill marinated Portobello, skin side down first for about 5 minutes over indirect heat. Flip and grill the other side. Remove from heat and let rest.
- Grill both sides of marinated chicken, about 5 minutes per side, and transfer to a baking sheet.
- Preheat oven to 425 degrees F.
- In a small bowl, mash together the butter, breadcrumbs, sage, parsley, thyme and salt and pepper, to taste. Chop grilled mushrooms finely and combine with butter/breadcrumb mixture to make a paste. Press onto surface of chicken breasts and finish in oven until crust turns golden brown, about 2 to 5 minutes.
- Arrange warm potato salad and crusted chicken breast on plate and sprinkle with parsley.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Dayo Eletu
[email protected]I would not recommend this recipe. It was a waste of time and money.
Nick Pen
[email protected]This dish was a disaster! The chicken was overcooked and the potato salad was too vinegary.
Evelyn Torres
[email protected]I found this recipe to be a bit bland. I would recommend adding more spices to the chicken.
Yeidy Vargas
[email protected]The chicken was a bit dry, but the potato salad was very good.
L Gesese
[email protected]This dish was a bit too rich for my taste, but it was still very good. I would recommend using less butter in the potato salad.
Friday Goodnews
[email protected]I followed the recipe exactly and the dish turned out perfectly. The chicken was moist and flavorful, and the potato salad was creamy and tangy.
Dynamic Richie
[email protected]I've made this dish several times now and it's always a hit. It's easy to make and the results are always amazing.
Yousaf Dawood
[email protected]This recipe is a keeper! The chicken was delicious and the potato salad was the perfect side dish.
yourgboy laine
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the chicken and the potato salad.
karaiti heurea
[email protected]The chicken turned out perfectly cooked, with a crispy crust and juicy interior. The potato salad was also a hit, with its creamy dressing and tender potatoes.
Bikila Lamessa
[email protected]This chicken was moist and flavorful, and the portobello crust added a nice umami flavor. The potato salad was also very good, with a nice tangy dressing. Overall, this was a great dish that I would definitely make again.