Basin Street Chicken

Main Dish

Ingredients

6 5-6 ounce chicken breasts, boneless, skinless

1/2 cup no-stick grilling marinade for poultry (page xxx)

2 tsp poultry seasoning

2 Tbsp unsalted butter

3 cups sliced mushrooms

1 tsp salt

1 tsp black pepper freshly ground

6 1-ounce slices cheddar cheese

6 1-ounce slices Monterey jack cheese

1 recipe caramelized onions, hot (page xxx)

1 1/2 cup fresh tomatoes, medium dice

1 Tbsp fresh parsley, chopped

Instructions

Using a pastry brush, coat the chicken breasts with the no-stick marinade. Refrigerate 30 minutes. Sprinkle the breasts with poultry seasoning.

Prepare the grill. Cook chicken over direct high heat for 10-12 minutes, turning once.

While the chicken is cooking: Heat butter in a medium sauté pan over high heat. Place mushrooms, salt, and pepper in the hot butter and sauté the mushrooms for 6-7 minutes, stirring them occasionally. Drain off any excess moisture.

With the chickens on the grill, top each chicken breast with one each of both cheeses. Divide the onions and mushrooms evenly and place them atop the cheese. Close the lid to the grill and cook until cheese melts.

Place chicken on serving dishes and top with the fresh tomatoes and chopped parsley.

Yield: 6 servings

Recent Recipes

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

RobertStJohn.com