Romano’s Macaroni Grill is an Italian restaurant brand founded in 1988 by Phil Romano, one of the industry’s leading innovators. Inspired by the Italian country cuisine served in Romano’s grandmother’s kitchen, Macaroni Grill blends Italian traditions with progressive culinary inspiration from all regions of Italy and the U.S. An extensive wine list and the chain’s unique honor wine system finish out the experience in this polished casual atmosphere.




Chicken Portobello

Macaroni Grill Copycat Recipe

4 cups julienned fresh spinach
4 skinless chicken breast fillets
8 slices smoked mozzarella cheese

8 teaspoons stone ground mustard 
2 Portobello mushroom caps

Demi Glace
1 tablespoon extra virgin olive oil
6 cloves garlic, crushed
3 cups beef broth
2 cups chicken broth
1 tablespoon cornstarch
2 teaspoons chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/4 teaspoon round black pepper

Orzo Pasta
1 pound orzo pasta, cooked
1 tablespoon extra virgin oil
2 tablespoons minced garlic (4 cloves)
3/4 cup diced red bell pepper (1/2 pepper)
1 cup chicken broth
4 tablespoons butter
1 teaspoon salt
1/2 teaspoon ground black pepper

Preheat your grill to high. Remove the stems from the Portobello mushrooms and brush the caps with a coating of olive oil. Sprinkle salt and pepper on the underside of each cap, then grill for about 3 minutes per side. Remove the mushroom caps from the grill to cool for about 5 minutes. Slice the mushrooms at an extreme angle with a very sharp knife so that you get very wide slices. You want the knife almost parallel to the cutting surface so that your slices will cover the chicken breast. Take 8 of the biggest slices, cover them, then chop up the leftover mushroom to use in the sauce.

Prepare the demi glace sauce by heating 1 tablespoon of extra virgin oil in a medium saucepan over medium/low heat. Crush 6 cloves of garlic with the palm of your hand and toss them into the oil along with the chopped mushroom pieces. Sweat the garlic and mushroom (slowly cook without browning) for 10 minutes. Add beef broth and chicken broth, then whisk in cornstarch. Add rosemary, thyme and black pepper and simmer for 40 minutes, then remove sauce from heat and cover it.

Prepare the orzo pasta by boiling it in a large pot of water. You want it al dente, which means it should be slightly tough (we’ll be cooking it more later). That should take about 7 minutes. Strain pasta.

Heat up 1 tablespoon of oil in a large stockpot or use the same pot you used for cooking the pasta. Add 2 tablespoons of minced garlic and the diced red bell pepper and saute for 1 minute. Add the stained orzo pasta, 1 cup chicken broth, 4 tablespoons butter, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Cook for 10 minutes over medium heat, stirring occasionally.

Pound the chicken breasts a bit so that they are uniform in thickness. Rub 1/2 teaspoon stone ground mustard on each side of each chicken piece, then rub each with some oil. Grill the chicken for 4 to 5 minutes per side or until done. About 2 minutes before the chicken is done lay a slice of Portobello mushroom on each piece. Lay a slice of mozzarella on the mushroom on each breast and finish grilling the chicken. When the cheese is melted, remove the chicken from the grill.

To serve dish, stir spinach into orzo and immediately spoon an equal helping onto each of four plates. Arrange two chicken pieces on each plate, then spoon the demi glace over the chicken and serve.

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