Grilled Chicken & Portobella Lasagna Stacks

1/2 cup olive oil
1 tbsp Italian Seasoning
1/2 tsp sea salt
1 tsp Ground Black Pepper
4 each chicken breasts, 4-oz., boneless, skinless, pounded until evenly flat
4 each portobella mushrooms, 3" in diameter
1/4 cup asiago cheese, grated
1 1/2 cups Alfredo sauce, prepared
4 each tomato, sliced, ½" thick
4 each mozzarella cheese slices
1 tbsp Parsley Flakes

Prep your 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.

Add cheese to hot Alfredo sauce. Hold sauce hot at 160°F. Quickly grill tomatoes over medium-high heat—1 minute on each side.

Assemble your stacks: Slice chicken breasts in half. Stack ingredients in pan in the following order (from bottom to top) ~ mushrooms chicken tomatoes chicken mozzarella cheese

Bake in 350ºF preheated oven for about 5 minutes or until cheese has completely melted.

For each serving, place 1½ fl. oz. Asiago Alfredo sauce on bottom of plate, top with 1 “lasagna” stack. Pour 1½ fl. oz. sauce over top of lasagna stack and garnish with parsley flakes.

*recipe from McCormick