Grilled chicken with summer squash

Grilled Chicken with Summer Squash and Fingerling Potatoes
From Heli Samaniego, Nob Hill Grille in San Francisco

Part 1

  • 1 lb. Skinless chicken breasts
  • Salt to taste
  • 1/4 tsp. Olive oil
Part 2
  • 1/2 lb cooked fingerling potatoes or small red potatoes cut in half
  • 1/2 lb assorted summer squash
  • Salt to taste
  • 1/4 tsp pepper
  • 2 tbs olive oil
Part 3
  • 1/2 lb diced Roma tomatoes
  • 2 tbs balsamic vinegar
  • 1/4 cup olive oil
  • Salt to taste
  • Basil sprouts or leaves
Combine chicken, salt and olive oil from Part 1. Heat up a sauté pan or grill to medium heat. Cook chicken.

Part 2: Heat up sauté pan to medium heat. Add olive oil. Add the rest of the ingredients and sauté for 3 min.

Combine the ingredients in Part 3.

To plate, put ingredients from 2 on plate, then Part 1 on top, then Part 3 on top of that. Top with the basil and enjoy!

About Mr. Heli Samaniego:
Chef Samaniego was recruited in 2007 by Nob Hill Grille owners Rich Paez and Fabio Stefani, both Bay Area natives, to introduce dinner service to what was then a 20 year old neighborhood favorite best known for breakfast. Nob Hill Grille has since become the "grille for all meals" and has garnered praise from the San Francisco Chronicle, was profiled on KRON-TV's Best of the Bay program as "Best American Restaurant" in San Francisco and just won "Best Brunch" honors from the staff of the SF Weekly in the newspaper's annual "Best Of" issue. Samaniego is a graduate of the Treasure Island Culinary Academy and was most recently the Executive Sous Chef at A. Sabella's in San Francisco. In the course of his career he has cooked for James Brown, Jesse Jackson and Julia Child.

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