Grilled Chicken Escarole Salad With Fresh Mozzarella


Have You “Liked” “Cooking With Mr. C.” On Facebook?

1 lb. fresh escarole (rinsed, drained and chopped)
4 chicken cutlets
2 tomatoes (sliced)
1 lb. piece fresh mozzarella (sliced)
1 cup chick peas
1 cup marinated mushrooms
1 tbs. olive oil
1 lemon (juiced)
1 tsp. sea salt
1. Marinate chicken cutlets in olive oil, lemon juice and sea salt. Let marinate for at least an hour refrigerated.
2. Grill cutlets on both sides for about 4-6 minutes. Let cool and slice into thin pieces.
3. In a large bowl place escarole. Place sliced chicken cutlets, sliced mozzarella, chick peas, marinated mushrooms and tomatoes on top.
*You can use a dressing of your choice or use a little olive oil and lemon juice on top.


Grilled Munster Chicken Hero With Arugula and Sundried Tomatoes




4 skinless boneless chicken breasts (1/4 in. thick)

8 slices munster cheese

1/2 cup sundried tomatoes (in olive oil)

1 cup fresh arugula (rinsed and drained well)

4 hero breads

sea salt and black pepper


1. On a grill with a little olive oil, grill chicken breasts. Sprinkle sea salt and black pepper. Cook on both sides. Cook for about 8 minutes. (depends on the thickness of chicken) *Chicken should be well cooked.

Preheat oven to 350 degrees.

2. When chicken is cooked, place chicken on a baking pan. Place 2 slices of munster cheese on each chicken breast. Put in oven for about 5 minutes, until cheese is melted.

3. Slice hero bread. (see photo)

4. Drizzle a little olive oil on bread. Put some arugula on bread. Place chicken breast on bread and top with sundried tomatoes. (See photo.)

Grilled Chicken Penne With Cherry Tomatoes


Have You “Liked” “Cooking With Mr. C.” on Facebook?

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 Heirloom Tomatoes



8 chicken cutlets

2 cups of baby heirloom tomatoes (cut in half)

1 large yellow heirloom tomato (sliced)

1 tsp. sea salt

1 lemon (juiced)

2 tbsp. olive oil


1. Salt chicken cutlets. Place on grill. Use lemon juice to brush on while cooking. Cook thoroughly on each side.

2. In a skillet, put 2 tbs.of olive oil. Add sliced baby heirlooms. Sprinkle with a pinch of sea salt. Cook for 4-5 minutes. They should be soft.

3. Put tomatoes on top of chicken cutlets. (see photo)

4. On sliced yellow heirlooms, sprinkle your favorite dressing.