Portobello Crusted Chicken with Warm Red Bliss Potato Salad

Ingredients

• 0.5 pound bacon strips 
• 1 tablespoon balsamic vinegar 
• 2 tablespoons balsamic vinegar 
• 1 cup bread crumbs 
• 8 tablespoons butter cubed (1 stick)
• 32 ounce chicken breasts halved
• 1 tablespoon optional: dill fresh minced
• 2 tablespoons flat-leaf parsley fresh minced plus more for garinsh
• 2  sage leaves fresh finely minced
• 1 tablespoon thyme leaves fresh minced (from 3 or 4 large sprigs)
• 2  garlic cloves with the side of a knife blade and minced crushed
• 0.1 teaspoon ground pepper black
• 0.3 teaspoon ground pepper black
• 1 tablespoon honey 
• 1  juice of lemon juiced
• 0.8 cup olive oil 
• 1 cup olive oil 
• 2  portabello mushrooms with the tip of a spoon cleaned trimmed
• 4 large potatoes peeled cut into uniform 1/ pieces
• 1  onion red sliced
• 0.5 teaspoon salt 
• 1 teaspoon salt 
• 4 servings salt and pepper black freshly ground
• 4  scallions white green
• 1 tablespoon mustard stone-ground

Equipment

• bowl
• baking sheet
• paper towels
• oven
• blender
• grill

Directions

1. 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.
2. 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.
3. Add the sliced red onion to the container with the chicken. Cover and marinate in the refrigerator for at least 2 hours.
4. 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.
5. 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.
6. Drain the potatoes well, add the scallions, crumble in the bacon, and fold in enough of the dressing to coat.
7. Heat the grill and grill marinated Portobello, skin side down first for about 5 minutes over indirect heat. Flip and grill the other side.
8. Remove from heat and let rest.
9. Grill both sides of marinated chicken, about 5 minutes per side, and transfer to a baking sheet.
10. Preheat oven to 425 degrees F.
11. 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.
12. Arrange warm potato salad and crusted chicken breast on plate and sprinkle with parsley.