Grilled Chicken Massimo Recipe

Pound and marinate

Pat chicken breasts dry. If thick, halve horizontally or lightly pound to 0.5–0.75 inch thickness for even cooking. In a bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, dried oregano, 1.5 tsp salt and 1 tsp black pepper. Add chicken and coat thoroughly. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours.

Grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil grates or brush pan with neutral oil. Remove chicken from marinade and let excess drip off. Grill 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to plate, tent with foil and rest 5 minutes, then slice thinly on the diagonal.

While chicken marinates, slice eggplants into 1/2-inch rounds. Lightly salt and let sit 10 minutes to draw moisture, then pat dry. Toss slices with 2 tbs olive oil, 1 tsp salt and 1/2 tsp pepper to coat evenly.

Heat a grill pan or skillet over medium-high heat. Cook eggplant rounds in batches, 3–4 minutes per side, until nicely browned and tender. Transfer to a plate. If preferred, finish on the grill for smoky char. Keep warm.

In a medium saucepan over medium heat, add 1.5 cups tomato passata and 1 minced garlic clove. Simmer gently 4–6 minutes to mellow raw tomato taste.

Lower heat to low. Stir in 1/2 cup heavy cream, 2 tbs mayonnaise, 1 tsp lemon zest, 1 tbs lemon juice, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Warm through without boiling for 2–3 minutes until sauce is smooth and pink. Stir in 2 tbs chopped fresh basil. Taste and adjust seasoning as needed.

Bring a large pot of water to a rolling boil and add 1 tbsp salt. Cook 12 oz capellini according to package directions (usually 3–4 minutes) until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta.

Return drained pasta to the pot off the heat. Add the zesty pink sauce and toss gently to coat. If sauce seems thick, add reserved pasta water 1–2 tbs at a time to loosen to desired consistency.

Stir in 1/2 cup grated Parmesan until melted and combined. Taste and adjust salt/pepper if needed.

To serve: divide sauced capellini among 4 plates. Top with grilled eggplant slices (arrange over pasta) and sliced grilled chicken. Garnish with remaining fresh basil leaves and additional grated Parmesan if desired.