Grilled Chicken Breasts With Bread Crust
By: Anonymous
Published: Saturday, December 5, 2009 - 10:07pm

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
(parsley, chervil, chives, 6 boneless skinless chicken breasts
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.