Recipe: Macaroni Grill's Grilled Chicken With Portobello Mushrooms (spinach orzo)

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 arrange mushrooms on top of breasts. Cover the topped breast with a pie tin. This will heat the
mushrooms.

In a hot saut pan, place oil, garlic, peppers, salt and pepper. Saut till garlic begins to brown. Add orzo and chicken stock. Saut 1 minute, stirring to prevent sticking. Add spinach and toss till 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 saut pan, place stock and deglaze over heat. Bring to a boil.

Shingle cooked breast off spinach orzo and top with the sauce.