BY SHELLEY SILVER Director of Catering, Crowne Plaza LaGuardia
While I was walking through our beautiful Pavilion Grille at the Crowne Plaza LaGuardia on my way to a meeting with our Restaurant Manager, Andrea Scalise, I spotted a sample Chef Phillippe Cruse had prepared as a special menu item for that evening’s dinner. It both looked and tasted wonderful so I asked him to allow me to share the recipe with all of you. So many recipes are given for a group. We decided to tailor this one for an individual. It is easy to increase to meet your needs.

Chicken Caprese

1-6oz. boneless chicken breast

1 tsp. garlic, chopped fine

1 tsp. rosemary, chopped fine

Salt and pepper to season

1 beefsteak tomato, sliced thin

4 oz. mozzarella cheese

*2 oz. balsamic reduction or glaze

Preheat oven to 350° F

1. Marinate the chicken breast with garlic, rosemary, salt and pepper for two hours

2. Grill the chicken until the internal temperature reads 165° F.

3. Top the chicken with the tomato slices, cover completely

4. Top the tomato with the mozzarella and bake until cheese has melted completely.

5. Drizzle with balsamic reduction

*Balsamic Reduction

1/2 cup Balsamic Vinegar

Place Balsamic vinegar in a saucepan and turn heat to high. Use a wire whisk and whip as it heats. Remove from heat when you achieve syrupy consistency. Since Balsamic Vinegar is sweet by nature most people do not add sugar, however you can add a teaspoon or two of sugar to suit your taste.

This dish is lower in calories and fat than traditional Chicken Parmesan and very delicious! If you want to reduce the fat and calories even more, use part skim or fat-free mozzarella. If you have been looking for something in particular, please write to me at ssilver@cplga.com and I will do my best to locate or create a recipe for that particular dish.

Shelley Silver is the Director of Catering at the Crowne Plaza Hotel at LaGuardia Airport. She has received many honors for her involvement in the catering industry.


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