Chicken Portobello With Mashed Red Potatoes Recipes

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.

Steps:

• To make the marinade, mix the lemon juice, oil, vinegar, chile flakes, oregano, garlic and sprinkle with salt and pepper in a small bowl. In a plastic bag or airtight container, add the chicken pieces, potatoes, carrots and onions. Add the marinade to bag, toss well to coat evenly, and refrigerate 1 to 10 hours.
• Preheat the oven to 400 degrees F.
• Place the potatoes, carrots and onions in a single layer in a large glass baking dish. Transfer the chicken and place on top of the vegetables. Drizzle all the marinade from the bag over the chicken. Roast the chicken until it's cooked through, or an instant-read thermometer registers 165 degrees F, about 40 minutes. Cover the chicken and let rest for 5 minutes before serving.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray an oven-proof casserole dish with cooking spray.
• Mix Parmesan cheese and bread crumbs together in a shallow dish or on waxed paper. Press mixture into both sides of chicken breasts.
• Heat olive oil in a small frying pan over medium-high heat. Add shallot and saute until soft, about 5 minutes. Add mushrooms, parsley, and pepper. Cook, turning once, for 5 minutes.
• Arrange chicken flat into the prepared casserole dish. Top with the mushroom mixture, divided evenly over each piece. Arrange slices of mozzarella cheese on top.
• Bake in the preheated oven until a fork can be inserted into the chicken breasts with ease and they are no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).