Smokey Bones Portobello herb-grilled chicken breast recipe
From Smokey Bones Barbeque & Grill restaurant comes this recipe for herb grilled chicken breast served over a large Portobello mushroom cap that’s stuffed with spinach artichoke dip and feta cheese, garnished with fresh diced tomatoes, and served with grilled flatbread.
Here’s the at-home version of the Smokey Bones Portobello chicken recipe.
Smokey Bones Portobello chicken recipe
Portobello caps (recipe below)
Spinach artichoke stuffing (recipe below)
4 boneless skinless chicken breasts (approx. 6-8 oz. each)
To taste, salt and pepper
1/4 cup diced tomatoes
Portobello caps and spinach artichoke stuffing
Portobello caps ingredients:
4 large Portobello mushroom caps (approximately 6″ in diameter)
2 tablespoons vegetable oil
To taste, kosher salt
To taste, cracked black pepper
Spinach artichoke stuffing ingredients
1 box frozen spinach, thawed
1 cup sour cream
1 cup grated Swiss cheese
8 ounce package cream cheese, softened
1/4 teaspoon white pepper
1/2 teaspoon red pepper flakes
1 teaspoon crushed garlic
1 can (14 oz.) artichoke hearts, drained
4 ounces feta cheese crumbles
Preparation (at least four hours before serving)
Preheat oven to 350 degrees F. While oven is preheating, remove any remaining stem from Portobello caps, then lightly brush any dirt from caps using a dry towel.
Place caps on a baking pan, cap side up. Lightly brush each cap with 1/2 tablespoon vegetable oil, then sprinkle each evenly with kosher salt and cracked black pepper.
Flip caps over to the rib side, and without oiling the cap, sprinkle each evenly with kosher salt and cracked black pepper.
With the seasoned caps still rib side up, place the pan in the oven and set timer for 15 minutes. When caps are done, remove from oven and cool 5 minutes at room temperature, then place in refrigerator to chill.
Preparation (to be done while caps are chilling)
Squeeze water from thawed spinach, then chop into approximate 1/2″ x 1/2″ pieces and place into large mixing bowl.
Chop artichoke hearts into approximate 1/2″ x 1/2″ pieces and add to mixing bowl.
Add sour cream, Swiss cheese, cream cheese, white pepper, red pepper flakes and garlic to spinach and artichoke hearts, then mix thoroughly.
Remove chilled Portobello caps from refrigerator and top each with approximately 1/4 of spinach artichoke stuffing, spreading evenly to edge of cap.
Place one ounce of feta cheese crumbles on each cap, spreading evenly to edge of cap.
Place in refrigerator until ready for grilling chicken.
Grilling and completing the dish
Preheat gas or charcoal grill to medium-high heat.
Season chicken breasts with salt and pepper and place on pre-heated grill.
With the chicken grilling on medium-high heat, place the stuffed Portobello caps with the cheese side up on a section of the grill set on low heat. Cover caps with aluminum pan.
Cook chicken approximately 4-5 minutes per side, rotating once per side to create diamond marks. Cook until internal temperature reaches 165 degrees F.
Without flipping, rotate stuffed Portobello caps once during cooking to heat evenly.
Remove caps to plate when heated completely through and cheese begins to melt slightly. Place one grilled chicken breast on each cap, leaving top half of cap exposed. Top each with 1 tablespoon of diced tomatoes.