jdillehay Chicken Cacciatore

1/2  cup		extra virgin olive oil
2		garlic cloves
2  tablespoons		balsamic vinegar
1-1/2  tablespoons		worcestershire sauce
1  teaspoon		crushed red pepper flakes
1  teaspoon		rosemary
4		portobello mushroom caps
4		chicken breasts
1  pinch		black pepper
1  dash		himalayan salt
1		bell pepper
1		medium red onion
28  ounces		muir glen diced tomatoes
1/4  cup		parsley
2  cups		cooked brown rice

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Cook rice according to package directions.
Heat a grill pan or outdoor grill to high heat. You can also use a heavy-bottomed pan on the stove for both chicken and mushrooms. In a large bowl, combine balsamic vinegar, Worcestershire sauce, crushed red pepper flakes, and rosemary, then whisk in about 1/2 cup olive oil. Run the mushrooms through the marinade and transfer to a plate to reserve. Add chicken to remaining marinade and coat evenly. Let sit for 2-3 minutes. Season 1 side of the chicken with salt and pepper. Season the caps of the mushrooms with pepper only until done grilling, then add salt. Place both mushrooms and chicken with the seasoned side down. Place a heavy skillet on the mushroom caps to cook them, approximately 3-4 minutes per side until dark, tender, and well marked.
While chicken and mushrooms cook, add 1 tablespoon olive oil to a hot skillet. Add garlic, peppers, and onions to skillet, and season with salt and pepper. Cook and toss frequently for approximately 7-8 minutes. Add tomatoes and parsley and heat through, approximately 1 minute. Remove from heat.
Thinly slice mushrooms and dice chicken and arrange on platter. Cover with the sauce mixture and serve.