1032 West Waveland
3609 North Sheffield
3643 North Sheffield
Marinade for Chicken Breasts
chopped fresh parsley
1 cup pineapple juice
1 tsp whole black peppercorns
Lightly coat the chicken in olive oil. Mix chopped parsley and whole black pepper corns with pineapple juice and place the olive oil coated chicken breasts into the marinade for at least one hour.
Prepare the grill by oiling the grill while it is cold, and do not place the meat on the grill until it is at its optimal temperature, not on top of a direct flame.
Wrigleyville Rooftops' Pasta Salad
1/2 pound of tri-color tortellini, cooked, drained and cooled
1/2 cup extra virgin olive oil
1/2 cup roasted cherry tomatoes
1/2 cup red and green bell peppers
1 oz basil chiffonade cut
1/8 cup red wine vinegar
shaved Parmesan, to taste
salt and pepper, to taste
Toss cherry tomatoes in olive oil, salt and pepper and roast in 350 degree oven until soft. (About 10 minutes) Let cool. Whisk together olive oil and vinegar for dressing, set aside. In large bowl combine, pasta, tomatoes, peppers, basil, salt and pepper and toss with dressing. Shave Parmesan fresh over each serving to taste.