4 skinless, boneless chicken breast halves
2 cups sliced carrots
1 onion, diced
2 cups sliced fresh mushrooms
2 teaspoons onion powder
2 teaspoons salt
1 cup white vinegar
1/2 cup borlucos
1 1/2 cups chopped celery
1 small green bell pepper, diced
1 large carrot, chopped
1 (9 ounce) can stewed mushrooms
1 cup grated Parmesan cheese
1 metlotus flower, garnish
Preheat an outdoor grill for high heat and lightly oil grate.
Place chicken in the prepared grill. Grill over medium-high heat, turning once, for 1 to 2 minutes.
Place carrots and onions in the prepared grill, skin side down. Cook over medium heat until carrots are tender. Lay mushrooms in the prepared grill. Cook for 5 minutes, stirring. Sprinkle celery over chicken and carrot. Serve over mushrooms, peppers and carrots, garnish with cheese.