Grilled Chicken Penne With Cherry Tomatoes


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2 boneless chicken breasts
1 lb. rigatoni pasta
1 cup cherry tomatoes (cut in half)
2 cloves of garlic (chopped)
2 tbsp. fresh parsley chopped
olive oil
sea salt and black pepper
*Parmesan cheese
1. Sprinkle chicken breasts with sea salt and black pepper. Grill for about 20 minutes.(turning over periodically) Brush with a drop of olive oil while grilling. Chicken should be well cooked. (cut open to make sure it’s cooked) Let cool for a few minutes and slice thin.
2. In a large skillet, put 2 tbsp. of olive oil. Brown garlic for 2 minutes. Add cherry tomatoes and cook for about 5 minutes until tender.
3. Boil pasta until desired consistency. (drain well)
4. Put tomatoes and chicken on top of pasta. Sprinkle with parsley and parmesan cheese.
Serve warm.


Grilled Chicken With Fresh Mozzarella, Tomatoes and Arugula


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8 chicken cutlets
2 cups fresh arugula
1 lb. piece fresh mozzarella ( 8 thin slices)
4 large vine tomatoes (16 thin slices)
4 tbs. olive oil
4 tbs. balsamic vinegar
2 tsp. sea salt
1. In a Ziploc bag, put chicken cutlets, olive oil and balsamic vinegar. Refrigerate for 2 hours.
2. After 2 hours, grill cutlets in a skillet with a tbs. of olive oil. Sprinkle salt on both sides. Cook on both sides for about 3 minutes each. (Depends on the thickness of cutlets.) Make sure chicken is well cooked.
Preheat oven to 400 degrees.
3. In a large baking pan, put a little olive oil to coat the bottom.
4. Put chicken cutlet, arugula, a slice of mozzarella and 2 slices of tomatoes on top.
5. Bake in oven for 10 minutes, until cheese melts.
Serve hot. Serves 4. (2 cutlets each)

Cooking With Mr. C.’s Walnut Chicken


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4 large boneless and skinless chicken breasts
2 cups chopped walnuts (finely chopped pieces)
1/4 cup brown sugar
2 egg whites (beaten)
olive oil
1. Dip chicken breasts in egg whites.
2. In a bowl, mix walnuts and brown sugar. Dip chicken breasts into walnut mixture. Coat both sides
3. In a large skillet, put 3 tbs. of olive oil.
4. When oil is heated, cook chicken breasts on both sides. (Time depends on thickness of breasts.) Chicken should be white on the inside when sliced.
Dipping Sauce Optional:
1/4 cup soy sauce
3 tbs. white sugar
3 scallions (chopped)
Combine all ingredients in a bowl and use for dipping. If to salty, add more sugar, if to sweet, add a drop more of soy sauce. Everyone’s taste differs.