Grilled Chicken Breast Stuffed with Portobello Mushrooms and Provolone Cheese

Complete Recipe

Ingredients: 

• Italian Dressing
• Onion
• Garlic
• Apple Juice
• Fillet Chicken Breast
• Portobello Mushroom
• Provolone Cheese
• Butter
• Olive Oil
• Course Ground Salt
• Course ground Pepper

Marinate fillet chicken breast four hours in Italian Dressing
After marinating, put fillet of chicken breast flat on cutting board and slice horizontally from one side leaving all edges in tact except for the edge you cut from to make a pocket.

Cube and Sautee Portobello mushroom in a skillet with butter, rosemary, apple juice, garlic, and onion. Cook Al dente” Use the following steps:
Melt butter in skillet on medium heat
Add onion and garlic and cook until onion is clear
Add apple juice
Cook until juice reduces
Add mushroom and cook until al dente”.
Retain apple juice reduction for later use.
Let cool.

Finely grate provolone cheese and set aside
Mix cheese and most of the mushroom sauté together in bowl.

Take pocketed chicken breast and fill with cheese and mushroom mixture
Tie chicken breast closed with string so no melted cheese will escape.
Brush chicken breast with extra virgin olive oil both sides
Apply generously course ground salt and pepper

Grill is preheated high temp

Place breast on grill then reduce to med low heat
Turn over in approximately 8 minutes
Turn grill down to low heat
Cook on this side about 8 minutes as well
While breast is grilling brush with olive oil

Also while the breast is grilling reheat apple juice reduction with left over mushroom cubes

Remove chicken breast from grill, sprinkle grated cheese on top and cover with reduced juice and mushroom sauté