Smokey Bones Recipe
Portobello caps (recipe below)
Spinach artichoke stuffing (recipe below)
4 (6-8 oz.) boneless skinless chicken breasts
salt and pepper, to taste
1/4 cup diced tomatoes
4 large Portobello mushroom caps (about 6 inches in diameter)
2 tablespoons vegetable oil
kosher salt, to taste
cracked black pepper, to taste
Spinach Artichoke Stuffing:
1 box frozen spinach, thawed
1 cup sour cream
1 cup grated Swiss cheese
8 ounce package cream cheese, softened
1/4 teaspoon white pepper
1/2 teaspoon red pepper flakes
1 teaspoon crushed garlic
1 (14 oz.) can artichoke hearts, drained
4 ounces feta cheese crumbles
Preparation: (at least four hours before serving) Preheat oven to 350 degrees. While oven is preheating, remove any remaining stem from Portobello caps, then lightly brush any dirt from caps using a dry towel. Place caps on a baking pan, cap side up. Lightly brush each cap with 1/2 tablespoon vegetable oil, then sprinkle each evenly with kosher salt and cracked black pepper.
Flip caps over to the rib side, and without oiling the cap, sprinkle each evenly with kosher salt and cracked black pepper. With the seasoned caps still rib side up, place the pan in the oven and set timer for 15 minutes. When caps are done, remove from oven and cool 5 minutes at room temperature, then place in refrigerator to chill.
Preparation: (to be done while caps are chilling) Squeeze water from thawed spinach, then chop into 1/2 x 1/2 inch pieces and place into large mixing bowl. Chop artichoke hearts into 1/2 x 1/2 inch pieces and add to mixing bowl. Add sour cream, Swiss cheese, cream cheese, white pepper, red pepper flakes and garlic to spinach and artichoke hearts, then mix thoroughly.
Remove chilled Portobello caps from refrigerator and top each with 1/4 of spinach artichoke stuffing, spreading evenly to edge of cap. Place one ounce of feta cheese crumbles on each cap, spreading evenly to edge of cap. Place in refrigerator until ready for grilling chicken.
Grilling and Completing the Dish: Preheat gas or charcoal grill to medium-high heat. Season chicken breasts with salt and pepper and place on preheated grill. With the chicken grilling on medium high heat, place the stuffed Portobello caps with the cheese side up on a section of the grill set on low heat. Cover caps with aluminum pan. Cook chicken 4-5 minutes per side, rotating once per side to create diamond marks. Cook until internal temperature reaches 165 degrees.
Without flipping, rotate stuffed Portobello caps once during cooking to heat evenly. Remove caps to plate when heated completely through and cheese begins to melt slightly. Place one grilled chicken breast on each cap, leaving top half of cap exposed. Top each with 1 tablespoon of diced tomatoes.