Barbequed Chicken Portabella

Recipe

Barbequed Chicken Portabella

• 4 Boneless Skinless Chicken Breasts
• 1 (6 oz.) package Monterey Portabella Mushroom Caps, cut in 1/2 inch slices
• 2 tsp. Olive oil
• 1/2 tsp. Season Salt or Salt Substitute
• 1/2 tsp. Pepper

To make barbecue sauce, heat 1 teaspoon olive oil in large, non-stick skillet over medium heat. Sauté onions and garlic several minutes until soft and transparent. Stir in fresh tomato, green pepper, lemon juice, tomato paste, Worcestershire sauce, mustard, and curry powder. Reduce heat to medium-low and simmer, stirring occasionally, until thickened. Cover, remove from heat and set aside.

Preheat broiler or grill. Rinse chicken in cold water and pat dry. Brush chicken and mushrooms lightly with olive oil and season with seasoned salt and pepper. Grill or broil chicken 4 to 5 inches from heat, about 3 minutes on each side. Move chicken to cooler section of grill. Continue cooking for an additional 5 to 8 minutes, turning occasionally, until no longer pink when cut into. Remove to warm serving platter and cover with foil. Grill or broil mushrooms 4 to 5 inches from heat, about 2 minutes on each side, or until tender.

Wine Pairing: Turning Leaf Chardonnay