Portabella Napoleons

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3/4 cup olive oil
• 2 teaspoons balsamic vinegar
• 1/2 cup wine
• 6 garlic cloves, crushed
• 8 portabella mushrooms, stems removed
• 4 pieces chicken breasts, pounded thin and roughly the same size as the mushrooms
• 2 firm tomatoes, cut into 1/4 inch slices
• 8 fresh basil leaves
• 12 sheets phyllo dough
• 1/4 cup olive oil

Recipe

• 1 combine the 3/4 cup olive oil, balsamic vinegar, wine and garlic in a large bowl.
• 2 add the mushroom caps, chicken breasts and tomato slices, tossing to coat.
• 3 cover and marinate for 30 minutes.
• 4 preheat the grill to medium heat.
• 5 remove the mushrooms, chicken breasts and tomatoes, and discard the marinade.
• 6 place the mushrooms on a tray covered in parchment paper.
• 7 grill until tender.
• 8 remove to a plate.
• 9 place the tomatoes on a tray covered in parchment paper (can used the same tray).
• 10 grill for only 1 minute on each side or the tomatoes will fall apart.
• 11 remove to a plate.
• 12 place the chicken breasts on the tray.
• 13 grill for two minutes on each side.
• 14 preheat the oven to 375 degrees f.
• 15 layer one mushroom cap (stem side up), one chicken breast, one slice of tomato, one 2 basil leaves, another tomato slice on top, and them cover with one mushroom cap, stem side down.
• 16 take one sheet of phyllo dough, brush with olive oil, repeat with two more sheets.
• 17 wrap the 3 sheets of dough (all three at once) around the mushroom "sandwich.
• 18 "
• 19 place this seam side down on a baking sheet covered in parchment paper, making sure the ends are tucked underneath.
• 20 brush the top and sides with olive oil.
• 21 repeat this with the other 3 sandwiches, using three sheets of phyllo dough per sandwich.
• 22 bake for 20 minutes or until golden brown.