Macaroni Grill's Grilled Chicken with Portobello Mushrooms

1 chicken breast - (8 oz)
2 ounces portobello mushrooms
1/2 ounce smoked mozzarella cheese
1 ounce olive oil blend
1/2 ounce chopped garlic
1 ounce diced red bell pepper
2 ounces chicken stock
2 ounces spinach -- julienned
2 ounces rosemary
2 ounces chicken stock
6 ounces prepared orzo
Sea salt -- to taste
Freshly-ground black pepper -- to taste

Cut chicken breast in half, and place skin-side down on the grill. Cross mark and cook half way. Turn breasts over arrange mushrooms on top of breasts. Cover the topped breast with a pie tin. This will heat the mushrooms. In a hot sauté pan, place oil, garlic, peppers, salt and pepper. Sauté until garlic begins to brown. Add orzo and chicken stock. Sauté 1 minute, stirring to prevent sticking. Add spinach and toss until it begins to wilt.
Place smoked cheese slices over mushrooms. Ladle spinach and orzo covering top half of plate. Be sure to remove all from pan. Using the same hot sauté pan, place stock and deglaze over heat. Bring to a boil. Shingle cooked breast off spinach orzo and top with the sauce.