By Cooks4_6 on March 08, 2008
"Copycat of Romano's Macaroni Grill® "Recipe adapted from Todd Wilbur's version Chicken Portobello Menu Description: "Grilled chicken breast with Portobello mushrooms, smoked mozzarella and demi glace, with a spinach orzo pasta. Fire up the grill for this take on one of Romano's most popular entrees. After you grill a couple of portobella mushroom caps, slice them thinly at an extreme angle to make wide slices that fit perfectly on top of grilled chicken breasts that have been rubbed with stone ground mustard (the kind with the whole mustard seeds in it). Romano's delicious demi glace is made from reduced veal stock, but a nice substitute can be made from a combination of canned beef broth and chicken broth. With plenty of garlic, rosemary and thyme in there, you'll have sauce that will get everyone in the house drooling as it simmers on the stove. The fresh julienned spinach tossed into the orzo pasta just before it's served scores extra points."
Serving Size: 1 (322 g)
Servings Per Recipe: 8
"This is one of the best neals I've ever had at any restaurant. This recipe was dead-on! I pan seared 3 mins each side and used large boneless/skinless chicken breasts, stacked the portobello's and smoked mozz, and put in a 375 deg oven for 17 mins - perfect!"