WITH GRILLED CHICKEN, PESTO,
AND SUN-DRIED TOMATOES
4 large Portobello mushrooms (approximately 1 pound)
Marinade for Mushrooms:
5 tablespoons best-quality olive oil
5 tablespoons best-quality dry sherry
Marinade for Chicken:
½ cup best-quality olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, pressed
4 skinless, boneless chicken breast halves, each cut in half
¼ cup pesto
2 tablespoons finely chopped sun-dried tomatoes, drained and patted with paper towels if packed in olive oil
Carefully clean the mushrooms with a damp paper towel and trim. Remove and chop the stems. Place the mushroom caps, tops down, and the chopped stems in a 9- by 13-inch glass baking dish. Pour 1 tablespoon olive oil and 1 tablespoon sherry over the underside of each mus
