Ingredients
- salt
½ pound short-cut pasta
3 garlic cloves, chopped
2 tablespoons grill seasoning, such as McCormick’s Montreal Steak Seasoning, 2 palmfuls
2 teaspoons hot sauce (eyeball it)
3 tablespoons Worcestershire sauce (eyeball it)
5 tablespoons red wine vinegar
½ cup EVOO (extra-virgin olive oil; eyeball it)
2 large onions, slice 1 inch thick
6 thin-cut chicken breast cutlets
2 tablespoons Dijon mustard (eyeball it)
black pepper
¼ cup grated Parmigiano-Reggiano or Pecorino Romano cheese, a handful
3 hearts of romaine lettuce, coarsely chopped
2 cups fresh basil, 20 leaves, coarsely chopped
¼ cup fresh flat-leaf parsley, a generous handful, chopped
3 celery ribs, thinly sliced
1 ball fresh mozzarella cheese, cut into bite-size pieces
1 pint grape tomatoes, left whole if small, cut in half if large
Description
Talk About Flexible, This Chicken Is A Cheerleader. Yes, It’s Equally Good Steaming Hot Or Icebox Cold. Eat This Dish Four Seasons Of The Year, Hot Or Not, Indoors Or Out. It’s G-R-E-A-T … Great!6 Servings
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