Grilled Chicken Breast stack with portabello mushroom and Lobster Tail Medallions, topped with sauce Hollandaise

Ingredients

4 chicken breast
sea salt/ fresh cracked pepper
4 Portabello mushrooms
1 tbsp. Ginger grated
1# lobster tails, sliced
extra virgin olive oil
1 tbsp. Italian parsley, chopped
1 lemon, juiced
1 onion, sliced fine
50 ml white wine
2 tbsp. Butter

Method

• Preheat oven to 375’f
• Remove the cores from the mushrooms. Using a spoon remove the gills from the mushrooms.
• Place on a baking sheet, season, and drizzle extra virgin olive oil lightly over top of mushrooms.
• Bake in oven for 4-5 minutes. Remove and put aside.
• Meanwhile heat a skillet, add butter, melt. Add onions, season and sear for 2 minutes. Add ginger and saute for 1 minute. Add white wine lemon juice and parsley, reduce for 1-2 minutes. Drizzle mixture into mushrooms.
• Grill chicken breast on bbq. Season both sides and brush lightly with olive oil. Cook each side for approx. 2 minutes. The chicken breast will be ¾ done.
• Place the chicken breast over top of the mushrooms and finish in oven. Approx. 8-10 minutes.
• Meanwhile prepare the hollandaise sauce. Put aside.
• 4 minutes prior to the chicken breast been done top with lobster meat medallions, place back in the oven.
• Top with sauce and serve with seasonal veggies.
• You can place chicken under broiler to glaze sauce to a golden brown if so desired.
  
  Serves 4 . You can substitute crab meat for lobster meat if so desired.
  
  
  Recipes created by Executive Chef Frank Abbinante