Chef Robert Vargo, at the helm of LeMont’s kitchen for 20 years, shares the restaurant’s recipe for Chicken Christina with TABLE readers. He also shares his recipe for Chilean Sea Bass.

Thank you and Happy 60th Anniversary, LeMont!

CHICKEN CHRISTINA

Ingredients

2 Chicken breasts (8 oz, boneless & skinless)

4 oz Ricotta cheese

1 oz Parmesan cheese, grated 

1 oz Romano cheese, grated

4 Basil leaves, fresh

2 oz Olive oil

Salt and pepper to taste

Instructions

Mix ricotta, Parmesan and Romano.  Chop basil and add to the cheese. Blend with salt and pepper.  Set to the side. 

Lay chicken breast flat and gently pound with a meat mallet until the entire breast is ¼ inch thick.  Take the blended cheese mix and add half to each breast, fold in half, brush all sides of chicken with olive oil.  Bake at 375 degrees for 12 minutes.

 

 TOMATO BASIL COULIS

Ingredients

6 oz Fresh diced tomatoes

4 oz Tomato purée

1 t Fresh garlic, chopped

10 Large fresh basil leaves, chopped

2 oz Olive oil

2 oz Sugar

2 T Lightly salted butter

Salt and pepper to taste

Instructions 

In a small pot add two oz olive oil and chopped garlic.  Sautee until golden brown.

Add fresh tomatoes, cook until soft. 

Add tomato puree, sugar, fresh basil, salt & pepper.  Bring to a light simmer for 12 minutes. 

Puree until smooth, whisk in butter, serve on top of cooked chicken.