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Port O' Pollo




Source of Recipe


Anna T. Yoder


List of Ingredients




# 4 boneless, skinless whole chicken breasts
# 2 red bell peppers, stems and seeds removed, sliced in half
# 2 portabello mushroom caps
# 2 cups shredded Asiago cheese
# 3 tablespoons grated Romano cheese
# 3 tablespoons grated Parmesan cheese
# 1 tablespoon oregano
# 2 tablespoons fresh parsley
# 2 tomatoes, sliced
# 2 cloves garlic, minced
# 1 jar favorite flavored spaghetti sauce (tomato/basil, portabello mushroom or roasted garlic/onion) or homemade sauce

Recipe



Rub chicken breasts with minced garlic. Once coals are ready (all have turned white), spray hot grill with nonstick cooking spray or rub with olive oil. Grill chicken until done. Remove chicken from grill and set aside.

Spray grill surface with more nonstick cooking spray. Roast peppers until skin blisters (if coals are hot, this will take only a few minutes). Do not let peppers burn. Remove peppers from grill and set aside.

Spray grill surface with more nonstick cooking spray. Lightly grill portabello mushroom caps for 20 seconds on each side. Remove mushrooms from grill and set aside.

Slice portabello mushrooms into thick 1/4-inch slices and place in an 8-by-11 1/2-inch glass baking dish. Arrange chicken breasts on top of portabello mushrooms. Top with roasted red pepper (1/2 pepper per chicken breast) and tomato slices. Evenly sprinkle with Asiago, Romano and parmesan cheeses. Sprinkle parsley and oregano on top of cheeses. Coat thoroughly with spaghetti sauce. Bake uncovered in 375-degree oven to heat thoroughly (approximately 20 minutes).

Serve with leaf lettuce/cucumber salad and baguette bread. If desired, dip bread in mixture of balsamic vinegar, olive oil and finely grated Asiago cheese.

Makes 8 servings.

NOTE: Due to the amount of cheese, this dish may not be suitable for those who are watching their fat or cholesterol intake. However, you may prepare this dish without the cheeses and (probably) not miss it. The grilled and roasted ingredients are the true flavor makers in this dish.