• Original Creations

    Chicken Francese

    When life hands you lemons, make Chicken Francese! 

    Don’t get me wrong, ordering this at a good Italian restaurant is (almost) always a safe bet, but there is just no comparison to cooking it at home when done properly. 

    In an era where it seems everyone is into trendy dining and trying new options outside the box, this dish proves that the classics will always prevail and with no exception, belongs in the recipe box of any home chef. 

    Every time Chicken Francese is served for dinner in my household, it begs the question- why don’t we make this more often?! And a good question it is.

    The process of shallow frying is simple- even for a beginner, and the sauce requires little time or effort to put together. Whether you are making this for an intimate date night or a larger crowd, the recipe can be easily be stretched to accommodate a party of any size.

    While I highly recommend making this fresh “day of,” if need be, the chicken can be fried a day ahead, which is a definite time saver when preparing dinner for your guests. Let’s face it, whether it be the cooking itself or the cleanup, time always seems to get away prior to entertaining. Or maybe it’s just me?! 

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    Chicken Francese

    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Servings 6
    Author Sarah Goodlow

    Ingredients

    • 6 Boneless Skinless Chicken Breasts Sliced Thin
    • 1 Cup All Purpose Flour
    • 3 Eggs Beaten
    • 3/4 Cup Olive Oil
    • 1/4 Cup White Wine Chardonnay
    • 1/4-1/2 Fresh Squeezed Lemon Juice To Taste
    • 1 Cup Chicken Stock College Inn
    • 4 TBSP Butter
    • 2 TBSP Fresh Parsley Chopped
    • Salt, Pepper, & Crushed Red Pepper To Taste

    Instructions

    1. Clean chicken under cold water and trim off any excess fat. Pat dry with a paper towel and filet each chicken breast into 3 thin slices (pound thinly with a meat mallet if desired, although not necessary). 

      Season on both sides with salt and pepper and coat with seasoned All Purpose Flour, shaking off any excess. 

      In a medium/large saute pan, heat Olive Oil over medium heat- being careful not to burn the oil (Olive Oil has a short smoking point and will burn quickly if flame is too high)

      Dip Chicken pieces into seasoned beaten eggs (seasoning every layer of the dish will go a long way) and transfer into the frying pan, cooking for approximately 3-4 minutes on each side or until fully cooked through, leaving a golden brown outer crust. If the crust is too dark and chicken is raw in the middle, reduce heat. 

      Continue the frying process until all chicken is cooked through- adding a little more oil along the way if necessary and layer onto a paper towel lined baking sheet to rest. 

      Once the chicken is cooked off, add 2 TBSP Butter to the same pan, and once melted, add white wine to deglaze for another 2-3 minutes or until reduced, scraping off any browned bits, which is really the key to this dish. 

      Once reduced, add chicken stock and fresh lemon juice and bring up to a boil- reduce heat, add remaining 2 TBSP of butter, and simmer for another 5-8 minutes until well blended. Add fresh parsley, salt, pepper, & a few shakes of crushed red pepper, and cook for an additional few minutes until desired consistency is reached. 

      Dip chicken pieces back into the saucepan in batches to reheat, and transfer onto a serving platter. 

      Drizzle remaining pan juices over chicken and serve hot over pasta or rice. Garnish with more fresh parsley and lemon wheels. 

     

  • Original Creations

    Pesto Tortellini Salad

    One dish I make year round that is always a crowd pleaser, is my Pesto Tortellini Salad. While the vibrant red, green, and white ingredient colors lend themselves to a holiday inspired side dish, this is really a perfect accompaniment any time of year and it is SUPER easy to throw together in a pinch. Best part? Guests go nuts over this and while it seems like a mature side dish, it is so simple to make that you’ll feel guilty accepting the compliments! 

    Chances are, you already have these handful of main ingredients in the house, but if you don’t they are so easy to grab from any grocery store. In the event you don’t have Tortellini, you can easily substitute this with many different types of pasta, which will work beautifully as well.

    This is also the perfect way to repurpose leftovers if you made a pesto pasta dinner the night before as noted in my earlier post linked here: Orecchiette with Arugula Pesto

    The few simple ingredients in this dish are Pasta (your choice), Pesto (store bought or homemade), Fresh Baby Mozzarella, Grape Tomatoes, and Baby Spinach. Season with salt and pepper and gently toss together until well combined. 

    Including cooking time, this dish can be made in under 10 minutes- and who doesn’t love that?! One of the best parts of this salad is that it can be made ahead, which, when entertaining and having other dishes needing to be ready at a specific time, is very helpful. 

    Pesto Tortellini Salad
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    Ingredients
    1. 1 LB Tortellini (or pasta of your preference)
    2. 1.5-2 Cups Basil Pesto (store bought or homemade)
    3. 1 12oz Container of Fresh Ciliegiene (baby) Mozzarella (drained and halved)
    4. 5oz Baby Spinach Leaves (rough chopped)
    5. 5oz Grape Tomatoes (halved)
    6. Salt & Pepper (to taste)
    Instructions
    1. Cook pasta to package instructions and drain. Let cool.
    2. Transfer pasta into a mixing bowl and add tomatoes, fresh mozzarella, baby spinach, and pesto.
    3. Gently combine ingredients together until well coated in the pesto and add salt and pepper to taste.
    4. Transfer onto a serving platter and refrigerate until ready to serve.
    saristotle https://saristotle.com/

     

  • Original Creations

    Chicken Marbella

    You can not begin to imagine the smell in this house right now, or the taste of this Chicken Marbella recipe, that is, unless you’ve tried it for yourself. 

    This recipe is SO easy and delicious, especially for days when you plan to entertain guests and want to streamline the cooking process as much as possible. Being able to enjoy the company

    of your guests without having to stand over a stove all evening is a gift, which, admittedly, I am guilty of. 

    There are several ways to prepare this dish- stovetop, oven, slow cooker, etc.

    What remains the same are the handful of key ingredients- Capers, Prunes, Spanish Green Olives, Garlic, White Wine, Oregano, Brown Sugar, and of course- Chicken!

    The type of chicken you prefer for this recipe and cooking method is up to you, but I personally prefer boneless skinless breast meat, which I cook in a Crock Pot for about 6 hours until the chicken becomes tender and flavors have penetrated through, leaving a flavorful finished product. 

    Chicken Marbella
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    Ingredients
    1. 1 Small Pack of Boneless Skinless (full sized) Chicken Breasts
    2. 1/4 Cup Capers
    3. 1/2 Cup Dried Prunes (sliced)
    4. 1/2 Cup Spanish Green Olives (pitted and halved)
    5. 4 Cloves of Garlic (smashed and rough chopped)
    6. 1 Shallot (sliced)
    7. 2 TSP Brown Sugar
    8. 2/3 Cup Extra Virgin Olive Oil
    9. 2 TSP Champagne Vinegar
    10. 1/4 Cup of White Wine (chardonnay)
    11. 1/2 Cup Chicken Stock
    12. 1/2 TSP Dried Oregano
    13. 4 Bay Leaves
    14. Salt & Pepper (to taste)
    Instructions
    1. Clean and cut chicken breasts in half. Set aside.
    2. Into a mixing bowl, whisk together white wine, vinegar, olive oil, brown sugar, salt, pepper, garlic, & dried oregano.
    3. Toss together prunes, olives, capers, & shallots until well combined and transfer into a crock pot. Nestle in chicken breasts and pour liquid mixture over the top. Top off with chicken stock to submerge the chicken without completely covering the breasts.
    4. Add additional salt, pepper, and bay leaves.
    5. Cook on high for 5 1/2 hours stirring every hour and then break up chicken into smaller pieces with a fork. Let cook for another 30 minutes or so. Serve hot by itself or over rice.
    saristotle https://saristotle.com/
  • Original Creations

    Chicken Tortilla Soup

    There is just something about a big bowl of Chicken Tortilla Soup that is irresistible.

    What’s not to love?!

    The ever familiar notes of
    a good chicken soup infused with the essence of Mexican flavors is a match made in heaven and hits the mark on many different levels.

    Between the zesty lime juice, fresh cilantro, slightly spicy jalapeno pepper, sweet yellow corn and creamy black beans, this is a dish you will be making over and over again all throughout the Fall and Winter seasons.

    Top off with home made crispy tortilla strips, cilantro, Cotija cheese, and a fresh salad of heirloom tomato and avocado to tie it all together. 

    Chicken Tortilla Soup
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    Ingredients
    1. 1/2 Cup Olive Oil
    2. 1 Rotisserie Chicken, Shredded (breast meat only)
    3. 1 Jalapeno Pepper- Diced (seeds removed)
    4. 1 Medium Yellow Onion- Diced
    5. 4 Cloves of Fresh Garlic (smashed and finely chopped)
    6. 1 1/2 QT Water
    7. 5 Chicken Bouillon Cubes
    8. 1 TBSP Tomato Paste
    9. 2 Bay Leaves
    10. Lime Juice (1/2 lime fresh squeezed)
    11. 1 TBSP Fresh Cilantro (plus more for topping)
    12. 1/2 Can Black Beans (drained and rinsed)
    13. 1/2 Can Whole Kernel Corn- No Salt (drained)
    14. Paprika, Salt, & Pepper (to taste)
    15. 1 TSP Cotija Cheese- Crumbled (for topping)
    16. 3 Flour Tortillas- Thinly Sliced and Fried (for topping)
    Instructions
    1. Heat 1/4 cup of olive oil in a stock pot or cast iron dutch oven and toss in onions, garlic, and jalapeno pepper. Sweat down for 3-4 minutes or until onions have softened. Stir in shredded chicken and black beans, stirring until well combined.
    2. Pour water over mixture and add bouillon cubes, tomato paste, bay leaves, & fresh lime juice. Stir. Cover partially with lid and let simmer for 35 minutes.
    3. In a separate saute pan, heat remaining 1/4 cup of olive oil and toss in tortilla strips- stirring continuously with a pair of tongs until golden brown on all sides. Remove from hot oil onto a paper towel lined plate and set aside for later topping.
    4. Add fresh cilantro, salt, pepper, & Paprika to the soup to your liking. Add corn and stir. Place lid back on soup and cook for an additional 10-15 minutes.
    5. Ladle soup into bowls and top off with crispy tortilla strips, fresh cilantro, Cotija cheese, and serve.
    saristotle https://saristotle.com/
  • Original Creations

    Chicken Marsala

    Chicken Marsala is one of the first dishes I learned how to make back in college and has continued to be a “go to” recipe over the years. 

    Not only is this dish an Italian staple, but it is packed full of rich, deep, warm flavors that everyone loves and recognizes so you know this will be a hit EVERY time. When in doubt, this is a simple “beginner” recipe that never fails to please a crowd and can be pulled together in a relatively short period of time. 

    I like to prep as many ingredients as possible the day/night before preparing a meal so I can coast right through the cooking process with no hiccups on the day of. This is also a smart idea so you know right off the bat if you’ve left out an ingredient and have time to run back to the store if necessary. The mushrooms hold up great the next day as do the remaining ingredients, which can be found in the recipe below. 

    One note I have to make here is to please be mindful of the type of chicken you are using. I am a firm believer in “you get what you pay for” and grabbing the cheapest thin-sliced boneless-skinless breasts is not always the best idea. You are much better off with a higher quality (organic if possible) chicken. I, personally, prefer to purchase full-sized boneless-skinless breasts and filet them into thin slices myself. They usually tend to be more tender that way, which is a vital factor in the success of this dish. 

    Chicken Marsala
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    Ingredients
    1. 4 Boneless Skinless Chicken Breasts (cut into 1/2 inch slices and pounded thinly)
    2. 4 Cloves Fresh Garlic (smashed & small diced)
    3. 2 Shallots (small diced)
    4. 2 8oz Packages of Baby Bella Mushrooms (halved/sliced)
    5. 1/2 Cup all Purpose Flour (seasoned with salt & pepper)
    6. 1 Cup Marsala Wine
    7. 1 1/2 Cups Chicken Stock/Broth
    8. 2 TBSP Butter
    9. 2 Additional TBSP Butter (cut into smaller cubes and dredged in flour)
    10. 1/2 Cup Extra Virgin Olive Oil (for frying)
    11. Fresh Parsley (garnish)
    12. Salt & Pepper (to taste)
    Instructions
    1. In a medium/large saute pan, heat olive oil. Dredge sliced chicken in seasoned flour and add to hot oil, cooking for approximately 3-4 minutes per side or until golden brown and fully cooked through. Transfer onto a paper towel lined baking sheet to rest. Repeat until all chicken is cooked.
    2. In the same pan the chicken was cooked in, keep 1/4 cup of the remaining oil (pour out any excess) and toss in garlic & shallots and gently fry until light golden brown. Toss in mushrooms and 2 tbsp of butter and cook down for about 5 minutes or until mushrooms have sweat down but still retain their shape.
    3. Turn heat to high and add in Marsala wine, reducing down for 10 minutes or until alcohol has fully cooked out. Add the chicken stock and bring to a boil. Reduce heat to low and simmer for another 5 minutes. Add in remaining butter cubes (coated in flour) to the sauce little by little until desired taste and consistency is reached. Season with salt and pepper.
    4. Add previously cooked chicken back into the sauce to reheat and infuse with flavor. Remove and transfer onto a serving platter, ladling the remaining sauce over the top. Add fresh parsley to garnish and serve!
    saristotle https://saristotle.com/
  • Original Creations

    Paccheri Alla Bolognese

    Recently, Rob and I attended a family “1st Birthday” celebration, which was held for the first born son of an Italian family, so naturally, they went ALL OUT– especially on the food. One of the stations included pasta imported from Italy and when the food far outnumbered the guests (as usual), we were left to take home leftover bags of uncooked artisanal pastas. For a couple of months, the pasta sat untouched on the shelf of our pantry, haunting me as I tried to determine the type of sauce that would compliment the uniquely shaped noodles. Lo and behold, Paccheri Alla Bolognese was born. 

    The large, flat, tubular shaped pasta pairs beautifully with the rich, meaty ragu, and while admittedly, I tend to stay away from heavy pasta dishes, this one was definitely worth indulging! 

    Bolognese is such a simple sauce that is much less intimidating to make than you might think at first glance. With just a few simple ingredients and techniques, you’ll be on your way to a delicious dinner in no time! 

    Paccheri Alla Bolognese
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    Ingredients
    1. 1 LB Pasta (your choice)
    2. 1 Can Imported Whole Peeled Plum Tomatoes
    3. 3 TBSP Tomato Paste
    4. 4 Cloves Fresh Garlic- Minced
    5. 2 TBSP Butter
    6. 2 Slices of Prosciutto Di Parma (cut into small pieces)
    7. 1 Small Package of "Meatloaf Mix" (Ground Pork, Veal, and Beef)
    8. 1 Yellow Onion- Small Diced
    9. 1 Stalk Celery- Small Diced
    10. 1 Whole Carrot (peeled) or 8 Baby Carrots- Small Diced
    11. 1 Cup- Dry Red Wine
    12. 1 Cup- Chicken Stock
    13. 1 TBSP- Fresh Chopped Parsley
    14. 3 TBSP- Heavy Cream
    15. Salt & Pepper to Taste
    16. 1/4 Cup- Fresh Ricotta (for topping)
    17. 2 TBSP- Fresh Parmesan or Pecorino Romano (for topping)
    BOLOGNESE SAUCE
    1. In a large dutch oven pan over medium heat, melt down butter and add in prosciutto, stirring for 1-2 minutes.
    2. Add in garlic/diced vegetables and combine well, cooking for 7-8 minutes until sweated down. Add in ground meat mixture and break up into tiny pieces with a wooden spoon. Brown meat stirring often for another 10 minutes.
    3. Add red wine, and increase burner to high heat, cooking out the alcohol for another 4-5 minutes until well reduced.
    4. Reduce heat to low, and add tomato sauce/paste, stirring together until well blended.
    5. Add chicken stock and let simmer for another hour, stirring occasionally.
    6. Add fresh parsley, heavy cream, salt, & pepper, and cook for an additional 15-20 minutes.
    7. Serve hot over "al dente" pasta and top with dollop of fresh Ricotta and grated cheese.
    saristotle https://saristotle.com/
  • Original Creations

    Fettuccine with Clams & Scallops

    Heavy pasta sauces have never been my style personally; For that reason, I am always looking for ways to create new dishes that are on the lighter side and can be made in a relatively short period of time. Fettuccine with Clams & Scallops is not only delicious, but is also surprisingly easy to throw together in a pinch.

    The secret ingredient that really brings this dish together is Anchovy Paste, which provides a subtle, but necessary depth of flavor your guests can’t quite put their finger on. Other than that and fresh seafood, the handful of remaining ingredients are ones you probably already have in the house, and who doesn’t love that? 

    Fettuccine with Clams & Scallops
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    Ingredients
    1. 3 TBSP Butter
    2. 1/4 Cup Olive Oil
    3. 7 Cloves of Garlic (smashed and sliced)
    4. 1 Shallot (small diced)
    5. 20 Cherry Tomatoes (Red & Yellow)
    6. 1 DZN Clams
    7. 6-8 Scallops
    8. 1.5 TSP Anchovy Paste
    9. 2/3 Cup White Wine (Chardonnay)
    10. 2 Cups Chicken Stock
    11. Fresh Parsley (garnish)
    12. Salt & Pepper (to taste)
    13. 1 LB Fettuccine
    Instructions
    1. Salt a large pot and boil water. Add Fettuccine and cook for 2 minutes less than package instructions- the pasta will finish cooking in the sauce later.
    2. Scrub and soak clams, setting aside until later.
    3. In a medium pan (medium/high heat), add olive oil and saute garlic and shallots until light golden brown. Add a few shakes of crushed red pepper (optional), anchovy paste, and cherry tomatoes. Stir for a moment, then add white wine- reduce by half, and add in 1 TBSP of butter. Cook for 3-4 minutes or until tomatoes have begun to break down.
    4. Add chicken stock and bring to a boil. Lower the heat, add salt and pepper, and continue to simmer for about 6-8 more minutes until flavors are well- combined.
    5. Add clams to broth mixture along with one more TBSP of butter and cook until all clams have popped open and are fully cooked.
    6. In the meantime, pat dry scallops and season on both sides with salt and pepper. Add 1 TBSP of butter into a different pan over medium/high heat and sear scallops (depending on size) for 2-4 minutes on each side. Set aside for plating.
    7. Remove the clams from the pan to make room for adding back in the pasta, which will finish cooking in the sauce. Top with fresh chopped Parsley and toss.
    8. Plate the pasta and the sauce and top with the clams, scallops, and more parsley. Serve hot.
    saristotle https://saristotle.com/
  • Original Creations

    Chicken Scarpiello

    When I think of comfort food, one of the first dishes that comes to mind is Chicken Scarpiello. This has been a long time favorite since the first time I tried it a few years back.

    Anytime I eat something out that I enjoy, I always make it a point to come home and recreate my own variation.

    If you’re like me and enjoy food with a little bit of a kick, this is a recipe for you. With fall off the bone chicken pieces, Italian sausage, and a buttery white wine, garlic, and hot pepper broth, this dish is a winner every time.

    While this is certainly not one of my more simplistic “weeknight” meals, it is definitely one to keep in the recipe box for those days when you have a bit more time on your hands or are entertaining and want to serve a restaurant quality entree that’ll be sure to impress your guests (not to mention make the house smell ahhhmazinggg). Now all we need is a loaf of bread to sop up all of the delicious sauce- am I right?

    Chicken Scarpiello
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    Ingredients
    1. Chicken Drumsticks (6 Pieces)
    2. Chicken Thighs (4 Pieces)
    3. 1 Small Pack Sweet Italian Sausage (6 Links- Casings Removed)
    4. 4 Cloves of Garlic (Sliced)
    5. 1 Small Yellow Onion (Diced)
    6. 3/4 Cup White Wine
    7. 5 TBSP Butter
    8. 2 Cups Chicken Stock
    9. 1/4 Cup Hot Cherry Pepper Slices
    10. 1/4 Cup Hot Cherry Pepper Juice
    11. Salt & Pepper to Taste
    12. Olive Oil
    Instructions
    1. Rinse chicken pieces and dry (well) with a paper towel. This is important in making sure the chicken has a good crust on it to lock in moisture during the searing process to follow.
    2. Remove casings from sausage and pull apart into 3-4 pieces. Set aside.
    3. In a large frying pan over medium/high heat, add 1/4 Cup of Olive Oil and a TBSP of Butter- melt down. Once the pan is hot, add chicken pieces, skin side down, and cook for approx. 3-4 minutes on each side or until the skin has become crisp and medium golden brown in color.
    4. Remove the par-cooked chicken from the frying pan onto a paper towel lined baking sheet (see notes).
    5. In a separate frying pan or dutch oven pot, add a TBSP of olive oil and the sausage and cook until caramelized on all sides. Transfer onto a paper towel to blot up any excess oil.
    6. In the same pot, add a fresh TBSP of Olive Oil and sauté fresh garlic and onions until light golden brown.
    7. Add white wine and reduce down for 2-3 minutes. Add 3 TBSP of butter and stir to combine. Add chicken stock, cherry pepper juice, and cherry pepper slices and bring to a boil. Add chicken pieces and sausage back into the pot, and reduce heat to low and cover with a lid.
    8. Simmer for 45 minutes or until sausage is fully cooked and chicken begins to pull away from the bone.
    9. Season with salt and pepper and stir. Cover again and cook for an additional 15 minutes.
    10. Transfer to a serving dish and enjoy hot over rice or potatoes.
    Notes
    1. **The searing of the chicken will likely need to be done in a few batches. DO NOT overcrowd the pan or the chicken will steam instead of fry and skin will never crisp up. This is an important step in making sure the chicken locks in moisture and will have the "fall off the bone" consistency you are looking for in the finished dish.
    2. **If you have a splatter screen on hand USE IT- this dish, especially during the searing off of the chicken and sausage will pop hot oil out of the pan so brace yourselves!
    saristotle https://saristotle.com/
  • Original Creations

    Linguini with White Clam Sauce

    Linguini with White Clam Sauce is arguably my favorite dish of all time. Even from the time I was a young child and didn’t eat seafood, I always looked forward to when my mother would make this for dinner. 

    While the recipe has changed over the years, this has remained a favorite and is always a go-to meal the entire family enjoys. Something about this dish reminds me of loved ones gathering around a dinner table, telling stories and laughing together, which adds nostalgia to the already delicious meal.

    Between the fresh garlic, white wine, butter, and light essence of a shellfish broth, you really can’t go wrong.

    Linguini with clams is a simple dish to prepare- even for a beginner, but goes a long way from a presentation standpoint. Your friends and family will believe you put in much more effort than you actually did- and those kind of meals are always the best kind!

    Linguini with White Clam Sauce
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    Ingredients
    1. 1 LB Linguini
    2. 12-15 Fresh Littleneck Clams
    3. 1/4 Cup Extra Virgin Olive Oil
    4. 6 Cloves Fresh Garlic (smashed & sliced)
    5. 2/3 Cup White Wine (Chardonnay)
    6. 4 TBSP Salted Butter
    7. 1 10oz Can of Bumblebee Whole Fancy Baby Clams
    8. 1 1/2 Cups Chicken Stock/Broth (College Inn)
    9. 1 TBSP Fresh Chopped Parsley
    10. Salt, Black Pepper, & Hot Pepper Flakes (to taste)
    Instructions
    1. Heat a large pot of water until boiling in advance (the sauce itself cooks relatively quickly so the water should be hot and ready beforehand).
    2. Scrub clam shells and transfer into a bowl of cold water *(see notes). Drain water and replace with fresh water every so often to remove any sand from the bottom of the bowl.
    3. In a medium saute pan, heat and add extra virgin olive oil. Once oil is hot, add fresh garlic to the pan, stirring often for approximately 2-3 minutes or until a light golden brown. Add 3-4 shakes of hot pepper flakes to the garlic oil and stir for another 45 seconds or so to incorporate.
    4. Add white wine and deglaze the pan, cooking for another 3-4 minutes or until reduced down.
    5. Add 2 Tablespoons of butter. Once melted and well- combined, pour the juice (only) from the canned baby clams into the pan along with the chicken stock/broth and bring to a simmer.
    6. Add linguini to the pot of boiling water, stirring occasionally until just under "al dente" (the noodles will finish cooking in the sauce later).
    7. Add the additional 2 tablespoons of butter to the saute pan and cook for 2-3 more minutes to infuse flavors together.
    8. Drain the fresh clams and add to pan, covering with a lid to steam. After 2-3 minutes, add fresh parsley, salt, pepper, & canned baby clams, stirring to well-combine. Cover with lid again until the clams pop open. Simmer for another minute or two to complete the cooking process and allow flavorful broth to penetrate the clams.
    9. Remove clams and set aside for topping. Add pasta to broth mixture and stir for another minute until the pasta is "al dente."
    10. Transfer the pasta and any remaining juices onto a serving platter and top with clams and fresh parsley. Serve hot.
    Notes
    1. *Adding black pepper to the bowl of fresh clams is known to help them spit out more sand than standard tap water
    saristotle https://saristotle.com/
  • Inspired Recipes

    Chicken Napoleon

    My first “real” job out of college was doing weddings and social events for a banquet hall in Central New Jersey. One of the “perks” of this job was having our executive chef cook a staff lunch at the venue each day. While everything he made was exceptional and highly anticipated, the one dish I could never get enough of was his Chicken Napoleon. 

    The grilled Eggplant, Zucchini, Yellow Squash, and Chicken breasts stacked atop each other, capped with melted Fresh Mozzarella was just so incredibly fresh and satisfying. Finding a balance of healthy and delicious is a rarity, which makes this dish a staple in my house.

    When I left that job for a new opportunity in 2015, I was determined to make my own version of the recipe so I could continue to enjoy it for years to come. Fast forward to 2018 and I remain in the business of catering. While my wealth of knowledge and introduction to new foods has increased over the years, this is still one of my favorite “go-to” dinner options and I know you will enjoy it as much as I do! 

    Chicken Napoleon
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    Ingredients
    1. 6 Chicken Breasts, Thin Sliced
    2. 2 Yellow Squash
    3. 2 Zucchini
    4. 1 Large Eggplant
    5. 1 Ball of Fresh Mozzarella
    6. 1 Cup Chicken or Vegetable Stock
    7. Olive Oil, Salt, Pepper, & Garlic Powder (for seasoning)
    8. Nonstick Cooking Spray
    Instructions
    1. Preheat grill (to approximately 425-450 degrees for best grill marks)
    2. Preheat oven to 350 degrees
    3. Cut vegetables (skin on) into approx 1 inch thick slices, on a bias (diagonal cut rather than round disks) for a larger surface area.
    4. Toss the vegetables into a mixing bowl and coat with olive oil, salt, pepper, and garlic powder. Clean chicken breasts in cold water and dry with a paper towel. Season with salt and pepper. Set aside.
    5. Slice fresh mozzarella into 3/4 inch thick slices- one slice per chicken breast and set aside.
    6. Spray grill with nonstick cooking spray and add vegetables, cooking for approximately 2 minutes per side until grill marks appear, but still remain "al dente."
    7. Once vegetables are removed from the grill, coat with fresh cooking spray and add the chicken. Cook for approximately 4-5 minutes per side or until fully cooked through.
    8. Add stock to the bottom of a 10x15 glass baking dish to prevent sticking and drying out. Lay chicken breasts on the bottom of the dish and stack the eggplant, zucchini, and squash slices (one per piece of chicken). Top with a medallion of fresh mozzarella and place into hot oven.
    9. Cook for approximately 8-10 minutes or until cheese has melted, but not browned.
    10. Serve hot.
    Adapted from Executive Chef Michael Gonzales
    Adapted from Executive Chef Michael Gonzales
    saristotle https://saristotle.com/