Grilled Chicken Breasts With Bread Crust

Photo: flickr user A.D.A. ~ Anna Duncan Art

Ingredients

6 slc white bread crust removed

4 tablespoons butter softened

1 teaspoon spicy brown mustard

2 shallots finely diced

1 tablespoon chopped fresh herbs

(parsley, chervil, chives, 6 boneless skinless chicken breasts

Salt to taste

Freshly-ground black pepper to taste

3 tablespoons olive oil divided

2 portobella mushrooms stems removed

2 lrg tomatoes thickly sliced

Preparation

In a food processor, process bread into soft, coarse crumbs. In a medium bowl, mix bread crumbs, butter, mustard, shallots, and herbs into a paste. Set aside.

Season chicken breasts with salt and pepper and brush with 1 tablespoon of the olive oil. Place chicken in center of cooking grate over Direct High heat and sear for 4 minutes, turning once halfway through searing time.

Remove from grill just long enough to spread bread crumb paste evenly over chicken breasts. Reduce grill temperature to Medium. Place chicken on a sheet pan and bake over Direct Medium heat for about 15 minutes. Remove from grill and keep warm.

Season mushrooms and tomatoes with salt and pepper; brush with remaining 2 tablespoons of oil. Place in center of cooking grate. Grill mushrooms for 6 minutes and tomatoes for 2 minutes, turning once halfway through grilling time.

Arrange chicken, mushrooms, and tomatoes on a platter.

This recipe yields 6 servings.

Wine Recommendation: A California Pinot Noir with a good fruit-to-acid balance will accommodate the tomatoes and mushrooms while toasting the chicken.

Beer Recommendation: A light ale with a pronounced touch of yeast will bow to the mustardy bread crust on the lightly herbed chicken.

Comments: A hearty family dinner that's sure to become a Sunday favorite.