- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Yield: Serves: 4
- 1 Tbsp. olive oil
- 4 portobello mushroom caps
- Freshly ground pepper
- 4 boneless, skinless chicken breast halves
- 2/3 cup barbecue sauce, divided
- 1 large tomato, cut into four thick slices
- 4 slices Sargento® Deli Style Sliced Provolone Cheese
Brush oil over both sides of mushroom caps. Sprinkle generously with salt and pepper.
Place chicken breasts on center of grill over medium coals. Brush 1/3 cup barbecue sauce over chicken. Place mushrooms around edges of grill. Wrap tomato slices in foil; place on edge of grill. Cover and grill for 5 minutes.
Turn chicken breasts over and brush with remaining 1/3 cup barbecue sauce. Turn mushroom caps and tomatoes; cover and grill for 5 minutes. Top each chicken breast with tomato, mushroom cap and cheese. Cover and grill 1 to 2 minutes or until cheese is melted and chicken is cooked through.
Amount Per Serving
Total Fat 11.6g
Saturated Fat 4.1g
Trans Fat 4.9g
Polyunsaturated Fat 1.1g
Dietary Fiber 1g
Vitamin A 39RE
Vitamin C 6mg