Grilled Chicken Mushroom Melt Recipes

Steps:

• 1. In a ziplock back place chicken breasts. In a bowl combine salt and sugar. Pour in buttermilk and stir to combine. Pour into bag and place in fridge 4 hours up to overnight.
• 2. When you are ready to cook drain the brine and remove the chicken breasts. Cut your ziplock bag on the edges except the bottom. This makes a really convenient way to flatten your chicken breasts with less mess.
• 3. Flatten the chicken breasts by half their original thickness. Then cut them in half to create 4 portions.
• 4. At this point let the chicken portions rest while you work on your mushrooms. In a medium pan heat oil and add sliced mushrooms. Cook until the mushrooms begin releasing juice. Add worcestershire sauce and italian seasoning and continue cooking until almost dry. Season with salt and pepper to taste.
• 5. Spray a grill pan with cooking spray. Add Chicken breast to pan. Cook on medium high heat after 2 minutes give the chicken breasts a quarter turn - this creates cross marks. Cook 2 minutes more on that side. Flip the chicken breasts over and repeat the process Turn off heat top with mushrooms and then cheese. Place lid on pan and allow cheese to melt.
• 6. Flip the chicken breasts over and repeat the process Turn off heat top with mushrooms and then cheese. Place in oven and allow cheese to melt.
• 7. Spread top of roll with horseradish sauce and the bottom of roll with spicy mushroom. Place chicken on bottom roll. Additional toppings as desired.

Steps:

• In a small skillet, melt 2 tablespoons of the butter over medium heat, then add the mushrooms, and raise the heat a bit. Cook the mushrooms until tender and dark, about 8 to 10 minutes. Add the sage midway through the cooking time. Season the mushrooms with salt and pepper, to taste, after they're dark and tender, as salt slows the browning by drawing out liquids.
• Meanwhile, in a second small skillet over medium heat melt another tablespoon of the butter. Add the onions, season with salt and pepper, to taste, and cook until tender, 10 to 12 minutes. Stir in the sauerkraut, cook until warmed through, then turn off the heat. While the onions cook, heat a cast iron pan or griddle over medium-high heat. Season the chicken liberally with Montreal Steak Seasoning. Add the extra-virgin olive oil to the pan or griddle and cook the chicken, turning once, until cooked through, about 12 minutes. Remove the chicken to a plate. Wipe down the skillet or griddle, and reduce the heat to medium-low. Thinly slice the chicken on an angle.
• Add the sour cream, relish, and ketchup to a small bowl and stir in the fresh herbs.
• Lightly butter 1 side of the bread slices with the remaining tablespoon of butter. Build the sandwiches with buttered sides facing out, in this order: dressing, cheese, mushrooms, sliced chicken, sauerkraut with onions, cheese, and ending with the dressing to set in place. Grill the sandwiches for about 3 minutes on each side. Serve with pickles and salted radishes.

Steps:

• In a small bowl, combine the chicken, 1/2 cup cheese, onion, green pepper, mayonnaise, Cajun seasoning and garlic. Spread over bread slices. Top each with a tomato slice; sprinkle with remaining cheese. , Place on an ungreased baking sheet. Bake at 375° for 10-12 minutes or until bread is toasted and golden brown.

Steps:

• In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
• Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
• Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
• Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

Steps:

• In a medium bowl, combine the marinade ingredients. Reserve 1/4 cup of marinade for muahrooms.
• In a large bowl, combine rest of marinade with the chicken breasts. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Toss the mushrooms with 1/4 cup of the reserved unused marinade.
• Grill the chicken breasts to an internal temperature of 165 degrees F, about 7 minutes a side.
• Grill the mushrooms, about 2 minutes a side. Slice the mushrooms before serving, if desired.
• Arrange grilled meats and vegetables on a large platter and serve immediately.