To make the marinade:
Add the vinegar and lemon juice
to a blender. Replace the lid, turn on the blender, and through the feed opening, add, 1 at a time, the garlic, salt, and black pepper. Leaving the blender
running add the olive oil in a slow thin stream.
Place the mushrooms and chicken breasts
in separate nonreactive bowls suitable for marinating and pour half of the marinade
mixture over the contents of each container. Add the sliced red onion
to the container with the chicken. Cover and marinate in the refrigerator for at least 2 hours.
Begin making the warm potato salad
. Boil potatoes until tender but not mushy, about 10 minutes. Meanwhile, fry
the bacon and drain on paper towels. Add the balsamic vinegar
to a blender, replace the lid, and through the feed opening, add, 1 at a time, the dill
, mustard, honey, pepper, and salt. Leaving the blender running, add the olive oil
in a slow thin stream. Drain
the potatoes well, add the scallions
, crumble in the bacon, and fold in enough of the dressing
Heat the grill
and grill marinated Portobello, skin side down first for about 5 minutes over indirect heat. Flip and grill the other side. Remove from heat and let rest.
Grill both sides of marinated chicken, about 5 minutes per side, and transfer to a baking sheet.
Preheat oven to 425 degrees F.
In a small bowl, mash
together the butter, breadcrumbs
, sage, parsley, thyme
and salt and pepper, to taste. Chop
grilled mushrooms finely and combine with butter/breadcrumb mixture to make a paste. Press onto surface of chicken breasts and finish in oven until crust
turns golden brown, about 2 to 5 minutes.
Arrange warm potato salad and crusted chicken breast on plate and sprinkle with parsley.