La Vera Cucina

Pollo alla Lina

When newcomers visit Lina’s Ristorante in Bloomingdale, NJ, they are often surprised when the restaurant’s namesake, Lina Pagliarulo, makes a point of stopping by their table to personally introduce herself, warmly welcome them, and treat them to a complimentary dessert “on the house.”

Here, owners Lina and Sal Pagliarulo share a recipe for their house

specialty, Pollo alla Lina, delicately browned chicken breast, topped with roasted red peppers and fresh mozzarella, and seasoned with a wine and cream reduction. Bravo!



  • 2 boneless, skinless chicken breast halves, pounded 1/2″ thick
  • 1 egg, beaten
  • 1/3 cup flour
  • 2 tablespoons extra-virgin
  • olive oil
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 2 tablespoons white wine
  • 1 tablespoon heavy cream
  • Salt and freshly ground black pepper
  • 1 red bell pepper, roasted, peeled, and cut into strips
  • 4 slices fresh mozzarella cheese (about 5 ounces)
  • Fresh basil leaves


Dip chicken breasts in egg, then dredge in flour. Heat oil in medium skillet over medium-high heat. Add chicken; brown on both sides. Remove chicken from pan, set aside. Drain oil from pan; return to medium-low heat and add butter. Add garlic; cook, stirring constantly, just until golden. Stir in wine and cream. Season with salt and pepper. Bring to a boil; reduce slightly. Return chicken breasts to pan. Place roasted red bell peppers on top of each breast; top with cheese. Bake at 350°F for 5 minutes, or until cheese has melted. Serve immediately, garnished with a fresh basil leaf.

Makes two servings.