Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Basin Street Chicken

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

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more

Streusel

Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more