Grilled Chicken Breasts With Bread Crust

Ingredients

6 slc white bread crust removed
4 tablespoons butter softened
1 teaspoon spicy brown mustard
2 shallots finely diced
1 tablespoon chopped fresh herbs
Salt to taste
Freshly-ground black pepper to taste
3 tablespoons olive oil divided
2 portobella mushrooms stems removed
2 lrg tomatoes thickly sliced

Preparation

1
In a food processor, process bread into soft, coarse crumbs. In a medium bowl, mix bread crumbs, butter, mustard, shallots, and herbs into a paste. Set aside.
2
Season chicken breasts with salt and pepper and brush with 1 tablespoon of the olive oil. Place chicken in center of cooking grate over Direct High heat and sear for 4 minutes, turning once halfway through searing time.
3
Remove from grill just long enough to spread bread crumb paste evenly over chicken breasts. Reduce grill temperature to Medium. Place chicken on a sheet pan and bake over Direct Medium heat for about 15 minutes. Remove from grill and keep warm.
4
Season mushrooms and tomatoes with salt and pepper; brush with remaining 2 tablespoons of oil. Place in center of cooking grate. Grill mushrooms for 6 minutes and tomatoes for 2 minutes, turning once halfway through grilling time.
5
Arrange chicken, mushrooms, and tomatoes on a platter.
6
This recipe yields 6 servings.
7
Wine Recommendation: A California Pinot Noir with a good fruit-to-acid balance will accommodate the tomatoes and mushrooms while toasting the chicken.
8
Beer Recommendation: A light ale with a pronounced touch of yeast will bow to the mustardy bread crust on the lightly herbed chicken.
9
Comments: A hearty family dinner that's sure to become a Sunday favorite.

Tools

 



Yield:

6.0 servings

Added:

Saturday, December 5, 2009 - 10:07pm

Creator:

Anonymous

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