john a
Executive Chef
Pounded and used a Jaccard tenderizer on a couple of boneless skinless chicken breasts. Browned in olive oil with a lot of garlic, added sauce, covered, and
simmered for 30 minutes. Added a mixture of mozzarella and grating cheese on top. Covered for a moment to melt the cheese then plated with a salad.
simmered for 30 minutes. Added a mixture of mozzarella and grating cheese on top. Covered for a moment to melt the cheese then plated with a salad.
