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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat your grill to high. Remove the stems from the Portobello. | 2. mushrooms and brush the caps with a coating of olive oil. Sprinkle salt and pepper on the underside of each cap, then grill for about 3 minutes per side. Remove the mushroom caps from the grill to cool for about 5 minutes. Slice the mushrooms at an extreme angle with a very sharp knife so that you get very wide slices. You want the knife almost parallel to the cutting surface so that your slices will cover the chicken breast. Take 8 of the biggest slices, cover them, then chop up the leftover mushroom to use in the sauce. | 3. Prepare the demi glace sauce by heating 1 tablespoon of extra virgin oil in a medium saucepan over medium/low heat. Crush 6 cloves of garlic with the palm of your hand and toss them into the oil along with the chopped mushroom pieces. Sweat the garlic and mushroom (slowly cook without browning) for 10 minutes. Add beef broth and chicken broth, then whisk in cornstarch. Add rosemary, thyme and black pepper and simmer for 40 minutes, then remove sauce from heat and cover it. | 4. Prepare the orzo pasta by boiling it in a large pot of water. You want. | 5. it al dente, which means it should be slightly tough (we'll be cooking it more later). That should take about 7 minutes. Strain pasta. | 6. Heat up 1 tablespoon of oil in a large stockpot or use the same pot you used for cooking the pasta. Add 2 tablespoons of minced garlic and the diced red bell pepper and saute for 1 minute. Add the strained orzo pasta, 1 cup chicken broth, 4 tablespoons butter, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Cook for 10 minutes over medium heat, stirring occasionally. Just prior to serving add spinach, stir until wilted. | 7. 5. Pound the chicken breasts a bit so that they are uniform in thickness. | 8. Rub 1/2 teaspoon stone ground mustard on each side of each chicken piece, then rub each with some oil. Grill the chicken for 4 to 5 minutes per side or until done. About 2 minutes before the chicken is done lay a slice of Portobello mushroom over top of it and top with a slice of smoked mozzarella. Finish cooking chicken and allow cheese to melt. | 9. Place orzo pasta mixture on a plate, shingle chicken/mushroom stack above it and top with a drizzling of demi glaze. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mushroom cap	2			-	-	-	-
chicken breast fillet	4	halved	skinless	-	-	-	-
mozzarella cheese	8	slices	smoked	-	-	-	-
stone mustard	8	teaspoons	ground	-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
garlic clove	6		crushed	-	-	-	-
beef broth	3	cups		50.4	0.28800000000000003	8.208	1.584
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
rosemary	2	teaspoons	chopped	1.834	0.2898	0.0463	0.08199999999999999
thyme	1/2	teaspoon	chopped	0.40399999999999997	0.0978	0.0222	0.0067
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
orzo pasta	1		cooked	-	-	-	-
extra virgin oil	1	tablespoon		-	-	-	-
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
red bell pepper	3/4	cup	diced	-	-	-	-
chicken broth	1	cup		156.24	3.78	22.2768	5.2416
butter	4	tablespoons		342.0	15.714	10.686	28.8
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
spinach	4	cups	julienned	132.0	23.4	13.2	1.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.