Recipe courtesy of Robert Irvine
Episode: Firehouse Fiasco
Save Recipe Print
Total:
3 hr 30 min
Prep:
45 min
Inactive:
2 hr
Cook:
45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Marinated crusted chicken:
Warm potato salad:

Directions

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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Chicken Fried Rice

Recipe courtesy of Robert Irvine

Portobello Mushroom Salad

Recipe courtesy of Robert Irvine

Sun-Dried Tomato Pesto-Crusted Chicken Breast over Creamy Herb Polenta

Recipe courtesy of Robert Irvine

Salt-Crusted Tuna

Recipe courtesy of Robert Irvine

Pistachio Crusted Salmon

Recipe courtesy of Robert Irvine

Portobello Tart with Spring Greens and Lime Balsamic Vinaigrette

Recipe courtesy of Robert Irvine

Oatmeal Crusted Pork Loin

Recipe courtesy of Robert Irvine

Vegetable Napoleon with Grilled Portobello Mushroom and Tomato Basil Bisque

Recipe courtesy of Robert Irvine

Herb Crusted Prime Rib Roast

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories