Grilled Chicken & Portobello Stack w Asiago Cream

A hearty “lasagna stack” featuring grilled portobella mushrooms, sliced tomatoes, marinated chicken, and mozzarella cheese, then topped with Asiago Alfredo sauce and garnished with parsley flakes.

Ingredients

Serves 24
125 ml (750 milliliters) Olive oil
15 ml (90 milliliters) Italian Seasoning225 GR
2 ml (15 milliliters) Club House ® Sea Salt, French Mediterranean
5 ml (30 milliliters) Club House ® Pepper, Black Restaurant Grind
4 each Boneless skinless
4 each Portobella mushrooms
Step 2 | Serves 24
50 ml (375 milliliters) Grated asiago cheese
375 ml (2 1/4 liters) Alfredo sauce
Step 3 | Serves 24
4 each 0.5 cm sliced tomatoes
4 slices (24 slices) Mozzarella cheese
15 ml (90 milliliters) Club House ® Parsley Flakes, Dehydrated

Procedure

For Marinated Chicken and Mushrooms: Combine oil, seasoning, salt, and pepper. Evenly divide mixture between chicken breasts and mushrooms and toss to coat. Marinate chicken and mushrooms under refrigeration for at least 2 hours. Grill chicken breasts until internal temperature reaches 165°F. Hold hot at 160°F. Grill marinated mushrooms over medium-high heat.
For Asiago Alfredo:Add cheese to hot Alfredo sauce. Hold sauce at 160°F (71°C).
For Tomatoes:Quickly grill tomatoes over medium-high heat 1 minute on each side.Assembly Instructions:Slice chicken breasts in half. Stack ingredients in appropriate number of hotel pans in following order: mushrooms chicken tomatoes chicken mozzarella cheese. Bake in preheated 350°F (180°C Gas Mark 4) oven for about 5 minutes or until cheese has completely melted.Plating Instructions:For each serving place 45 mL Asiago Alfredo sauce on bottom of plate top with 1 lasagna stack. Pour 45 mL sauce over top of lasagna and garnish with parsley.