For decades, LeMont has been a landmark of Pittsburgh dining, and Chef Robert Vargo has been at the heart of its kitchen for over 20 years. To celebrate the restaurant’s 60th anniversary, he shared one of LeMont’s signature dishes with TABLE readers: Chicken Christina. This recipe highlights the elegance of Italian-inspired flavors with creamy cheeses, fresh basil, and a rich tomato basil coulis.
What Makes LeMont’s Chicken Christina Recipe Special?
Chicken Christina is a balance of comfort and sophistication. Tender chicken breasts are filled with a blend of ricotta, Parmesan, and Romano, then baked to perfection. A smooth tomato basil coulis adds freshness and depth, making this dish both hearty and refined. Whether you’re recreating it at home for a family dinner or serving it at a special occasion, this recipe brings a taste of LeMont’s timeless tradition straight to your table.
Print
Chicken Christina
Description
Tender chicken breasts are filled with a creamy blend of ricotta, Parmesan, Romano, and fresh basil, then baked until golden.
Ingredients
- 2 chicken breasts (8 oz, boneless & skinless)
- 4 oz ricotta cheese
- 1 oz parmesan cheese, grated
- 1 oz Romano cheese, grated
- 4 basil leaves, fresh
- 2 oz olive oil
- Salt and pepper to taste
- Tomato Basil Coulis (see recipe below)
Instructions
- Mix ricotta, Parmesan and Romano. Chop basil and add to the cheese.Blend with salt and pepper. Set to the side.
- Lay chicken breast flat and gently pound with a meat mallet until the entire breast is ¼ inch thick. Take the blended cheese mix and add half to each breast, fold in half, brush all sides of chicken with olive oil. Bake at 375 degrees for 12 minutes. Serve with Tomato Basil Coulis (see below) on top.
Tomato Basil Coulis
Description
Finished with butter, this sauce adds a bright, flavorful topping to Chicken Christina.
Ingredients
- 6 oz fresh diced tomatoes
- 4 oz tomato purée
- 1 tsp fresh garlic, chopped
- 10 large fresh basil leaves, chopped
- 2 oz olive oil
- 2 oz sugar
- 2 tbsp lightly salted butter
- Salt and pepper to taste
Instructions
- In a small pot add two oz olive oil and chopped garlic. Sauté until golden brown.
- Add fresh tomatoes, cook until soft.
- Add tomato puree, sugar, fresh basil, salt & pepper. Bring to a light simmer for 12 minutes.
- Puree until smooth, whisk in butter, serve on top of cooked chicken.
Recipes and Styling by LeMont Pittsburgh
Subscribe to TABLE Magazine’s print edition.
