Recipe Of The Day: Grilled Rosemary Chicken Breasts & Shiitake Mushroom Vinaigrette

Memorial Day BBQ's are popping off in abundance and with them, some of the greatest grilling recipes found on the face of this Earth are being revealed to lucky party goers across the Nation. This weekend we hit the grill in full force and were lucky enough to have a backyard full of friends and loved ones on hand enjoying great drinks and phenomenal food.
Smokey BBQ burgers, links of a various flavors galore from Cajun Chicken with Apple to Turkey W/ Artichoke & Garlic these links were nothing to play with. But the greatest joy coming off the grill during the festivities came in the form of various flavored Chicken dishes that were hitting the tables in abundance that were snatched up instantly by everyone in attendance.

This Rosemary Chicken Breast & Shiitake Mushroom Vinaigrette did the job efficiently and so we feel it is only right to pass it along to you.
Enjoy!

Ingredients:

5 large shiitake mushrooms, stems removed

6 tablespoons canola oil

Kosher Salt and freshly ground black pepper

1 tsp whole-grain mustard

3 TBS balsamic vinegar

3 TBS extra-virgin olive oil
4 sprigs fresh Rosemary (Minced)

4 TBS finely chopped flat-leaf parsley, plus torn leaves for garnish

4 bone-in, skin on chicken breasts (about 8 ounces each)

Directions:

Heat the grill to high.

Brush both sides of the mushroom caps with 4 tablespoons of the canola oil and season with salt and pepper.

Place on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes.

Turn the mushrooms over and continue cooking until just cooked through, 3 to 4 minutes longer.

Remove from the grill and coarsely chop.

Whisk together the shallots, vinegar, extra virgin olive oil and parsley in a medium bowl until combined and season with salt and pepper.

Add the mushrooms and stir to coat.

Let sit at room temperature for at least 15 minutes before serving.


Rosemary Chicken:

Brush both sides of the chicken with the remaining canola oil and season with salt and pepper.
Place minced rosemary underneath skin of each breast, gently to not rip skin from the chicken breast.

Place on the grill, skin side down and grill until golden brown, 4 to 5 minutes.

Flip over, reduce the heat of the grill to medium, close the cover and continue grilling until just cooked through, about 7 minutes longer.

Remove chicken from the grill and let rest 5 minutes before serving.

Serve 1 breast per person topped with some of the shiitake vinaigrette.

Garnish with parsley leaves.