Pollo Michele

When he was growing up in “The Hill” Italian neighborhood of St. Louis, Michael Garrozzo remembers dreaming of someday owning his own place. Today, after hard work and dedication to superior food quality, Michael’s upscale ristorante Garrozzo’s has four locations around Kansas City!

Here Michael shares his own highly popular recipe for Pollo Michele, a refreshingly light chicken entrée alla griglia featuring shrimp and fresh spinach!

Ingredients

• 8-10 ounces boneless, skinless chicken breast
• Salt and pepper to taste
• 2 cloves garlic, peeled and finely chopped
• ¼ cup extra virgin olive oil
• 1½ cups strips of peeled tomato
• ¼ teaspoon red pepper flakes
• ¼ cup fresh basil, finely chopped
• 1/2 cup chicken stock
• 6 shrimp, peeled and deveined (16 to 20 count)
• 2 cups fresh spinach, washed and drained
• 1 to 2 tablespoons Parmigiano Reggiano

Instructions

Sprinkle both sides of chicken breast with salt and pepper. Grill chicken 5 to 8 minutes per side or until the juice runs clear.

While chicken is grilling, heat olive oil in large skillet over medium heat. Add garlic and sauté 2 minutes. Add tomatoes, red pepper flakes, and basil; simmer for 15 minutes. Stir in chicken stock, shrimp, and spinach. Cook 3 to 5 more minutes or until spinach softens and shrimp turn pink and begin to curl. Remove from heat.

Remove chicken from grill; cut into ½” pieces. Plate chicken and top with shrimp and vegetable sauté. Dust with Parmigiano Reggiano and serve. Makes 2 generous portions.