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/

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