• Inspired Recipes

    Chicken Napoleon

    June 15, 2018 /

    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
    Save Recipe
    Print
    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/
    read more
  • Original Creations

    Grilled Chicken & Succotash Salad

    May 29, 2018 /

    Something about this time of year makes me long for healthier lunch or dinner options, and this Grilled Chicken & Succotash Salad is the perfect solution to that craving. 

    We all say we are going to cut back a bit in the Summer months- after all- it is beach season, right?? But with an even busier social life between family and friends- the barbeques, the “catching up with old friends” dinners, ice cream shops calling your name, the desire for a greasy slice of pizza after a night out of drinking only makes it more difficult to eat “clean” this time of year.

    We all need a collection of quick recipes to throw together in place of the traditional “Hot Dogs and Hamburgers” we are so prone to jump to during the hot Summer months, this way we can offset the other meals we indulge in throughout the day or weekend so we don’t have to feel guilty about them. Life is about balance.

    This recipe is a favorite of mine because it takes a very basic dish and elevates it to a higher level. It is delicious, bright, beautiful, simple, and will not overstuff you. Whether you are hosting guests or simply making a light lunch for yourself, it is sure to be a success.

    This particular rendition is made with grilled Chicken, but also pairs great with grilled Salmon/Fish, or grilled Tofu- whichever you prefer. I did not add any Bacon or Pancetta to this dish, although many Succotash recipes will include some type of pork fat renderings and crispy bits to add texture and a smoky flavor profile. To each their own! 

    Grilled Chicken & Succotash Salad
    Save Recipe
    Print
    SUCCOTASH SALAD
    1. 3/4 Cup Edamame Beans (unsalted, shelled)
    2. 2 Ears of Corn on the Cob (grilled, kernels cut down from husk)
    3. 1 Shallot (sliced & grilled)
    4. 1/2 Red Bell Pepper (small dice)
    5. 1 TBSP Fresh Cilantro
    6. 1 TBSP Fresh Parsley
    7. 1 TBSP Extra Virgin Olive Oil
    8. Fresh Lemon Juice (light squeeze- to taste)
    9. Salt & Pepper (to taste)
    10. 3-4 Slices of Bacon (optional)
    GRILLED CHICKEN
    1. 4-6 Slices of Thin Sliced Chicken Breasts
    2. Kosher Salt & Coarse Ground Black Pepper (to taste)
    3. Nonstick Cooking Spray
    SUCCOTASH SALAD
    1. Preheat a nonstick grill pan or propane/charcoal grill until just about smoking hot for best grill marks.
    2. *THIS STEP IS OPTIONAL* In a small saute pan, fry 3-4 slices of Bacon until crisp and remove onto a paper towel lined plate. Once cooled, chop into smaller bits. Reserve any residual pan renderings for dressing.
    3. Coat Corn with Extra Virgin Olive Oil and add onto hot grill, turning every few minutes until marked on all sides. Remove from heat and (carefully, without burning your fingertips!) cut the kernels from the cob. Do the same with the sliced Shallots and once marked and removed from the grill- cut into small dices.
    4. Chop herbs and dice Red Bell Peppers. Add to a mixing bowl with the Edamame, Grilled Corn, & Shallots.
    5. Add salt, pepper, a squeeze of fresh Lemon juice, 1 TBSP of EVOO, and a light drizzle of the leftover fat renderings from the Bacon. Toss together well and taste for seasoning.
    GRILLED CHICKEN
    1. Clean Chicken and season with salt & pepper on both sides. Spray the hot grill with nonstick cooking spray and add the Chicken. After the first 2-3 minutes, turn Chicken on a slight angle for the "diamond" shaped grill marks. After another 2-3 minutes, flip the chicken over and do the same on both sides (see notes*)
    Notes
    1. If you prefer not to use bacon in the dish, feel free to eliminate that step and go straight to grilling the corn.
    2. *A propane/charcoal grill will hold a higher temperature than a grill pan. Please adjust timing as necessary depending on the heat source and thickness of the Chicken breasts.
    saristotle https://saristotle.com/
    read more