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

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

Fried Calamari

Serves 6 Place the calamari and buttermilk in a bowl and stir to combine. Cover and refrigerate for 30 minutes…

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

RobertStJohn.com