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Hi, this is Chef Chris Peitersen, Johnny Carino's Executive Chef. I'm always testing new dishes, trying new foods, looking for the next great dish at Johnny Carino's. I'll be sharing my culinary adventures with you. You'll get a sneak peak about what's on the horizon and the some behind the scenes action for how your favorite new dishes get to your plate.

September 24, 2009

Pan sautéed chicken breast deglazed with aged balsamic vinegar and topped with shredded parmesan cheese. Served with angel hair pasta tossed with fresh Roma tomatoes, spinach and garlic.


Serves 4.



Flour                                                                                         2 cups

Salt & Pepper                                                                             to taste

Olive Oil, Extra Virgin                                                                  3 ounces

Chicken, 8 oz Breast, Butterflied                                                   4 each

Balsamic Vinegar                                                                        12 ounces

Olive Oil, Extra Virgin                                                                  2 oz

Garlic, Fresh Chopped                                                                 2 tsp

Spinach, Fresh Baby Leaf                                                             3 cups

Roma Tomatoes, Diced ½”                                                          1 cup

Angel Hair Pasta, Dry                                                                  10 oz weight

Parmesan Cheese, Shredded                                                        2 Tbsp



  1. Season flour with salt and pepper.  Cut chicken breast in half yielding 4 ounce medallions.
  2. Add olive oil to a heated sauté pan.  Dust chicken with flour and sauté in oil until cooked.  Add balsamic vinegar and let reduce around chicken until there is no liquid left in the pan.
  3. To another heated sauté pan, add 2 ounces of olive oil, 2 tsp of chopped garlic, spinach, diced roma tomatoes, and salt and pepper to taste.  Sauté until spinach is cooked and garlic is heated.  Do not burn the garlic.
  4. Cook angel hair pasta according to package directions.  Drain excess water and then toss pasta with tomatoes and spinach in the sauté pan and reserve for plating. 
  5. Plate the pasta on the designated service plate ware and overlap each chicken breast over the pasta.  Garnish both the balsamic chicken and pasta with parmesan and enjoy!





Download the printable PDF here.


Carinos Chicken Balsamico.pdf (66.67 kb)