East Side Mario's Hell's Kitchen Chicken (Pollo Italian)

"I have never tried a dish at East Side Mario's that I did not enjoy. Found this one out surfing the net and tried it. It was a nice alternative to a traditional Chicken Parmesan, and the sauce would also taste lovely over grilled chicken. *If you would like to spice this up a bit, add the optional crushed red pepper. *(Spicey option added based on Sam#3's review July 2008)"
photo by Pneuma photo by Pneuma
photo by Pneuma
photo by Vicki in CT photo by Vicki in CT
photo by Vicki in CT photo by Vicki in CT
Ready In:




  • Pour tomatoes into blender or food processor.
  • Add basil, tarragon, salt, pepper and crushed red pepper.
  • Puree until smooth.
  • Melt margarine in large frypan.
  • Saute garlic over medium heat 1 minute.
  • Add chicken breasts, saute, turning once or twice until golden on both sides.
  • Turn chicken fleshy side down and cover with tomato mixture.
  • Bring to a boil, reduce heat and simmer 15 minutes until tender.
  • Remove chicken and place fleshy side up, in a warm oven proof dish.
  • Stir parsley into sauce and spoon over chicken breasts.
  • Sprinkle with Mozzarella.
  • Place under heated broiler 1 minute just until cheese melts.

Questions & Replies

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  1. Gary P.
    All I ever eat at ESM is Hell's Kitchen Chicken. This recipe calls for a few things that are not part of the original recipe ESM dredges the chicken in flour and fries it in the pan to add a bit of a GBD (Golden Brown Delicious) coating. Also, they do not top the dish with Mozzarella, the server comes to the table with a block of Parmesan Cheese to grate over the dish if you like. Other than that, I can't see why this recipe wouldn't be very close to ESM's dish. I plan to make it very soon and will post my results
  2. JGB18
    Overall, a strightforward recipe that was well-liked. The recipe did not specify which type of canned tomatoes, so I went with canned whole plumb tomatoes. It probably doesn't matter that much sice the sauce will be pureed anyway. I agree with the other reviewers who said that the sauce was a little too thin. I used 1/4 tsp of red pepper, which provided a nice level of spice. I could not have gone any hotter with the kids. I can see how some adults would like to go slightly more spicy.
  3. sweetcakes
    This was a nice healthy meal with alot of flavor. I would suggest flattening the chicken breast a little next time and adding more cheese, (just a little, still want it to be healthy);) and the sauce was a little runny, so maybe adding some cornstarch and water mixture at the end to thicken it up a bit. I will definatly be making this again with those changes. Thanks for posting!
  4. Mustang Sally 54269
    Fabulous recipe. I was abit worried on the sauce flavour but once it simmered the great tastes came together nicely. I used 1/2 tsp on the pepper flakes and found it abit spicy but not too much. Also used fresh basil & tarragon. Great recipe that will be used lots, thanks for sharing.
  5. steve in FL
    5-star dinner! I changed it up a bit by seasoning the chicken with cajun seasoning and grilling it on the george foreman thing, then assembled as instructed.. I also used several slices of sliced moz rather than shredded because it has a better visual appeal when melted.. Served over fettuccine which was tossed in browned butter.. outstanding!


  1. Kittencalrecipezazz
    we really enjoyed this chicken, I made a few amount adjusments and used seasoned salt, I used chicken thighs in place of the breasts, thank you for sharing Cooks!


I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
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