Mountain Views News          Saturday, July 11, 2015

Mountain Views-News Saturday, July 11, 2015 11FOOD AND DRINK Mountain Views-News Saturday, July 11, 2015 11FOOD AND DRINK 
CHICKEN AND RICE CASSEROLE 
PARKWAY GRILLE GOOD AS IT EVER WAS 


TABLE FOR TWO by Peter DillsI decided to revisit one of the most popular and 
well-respected restaurants in Pasadena. The 

thechefknows@yahoo.com 

Parkway Grill has been awardeded-congratulated 

and praised for over twenty-five years. And, for 
good reason. Parkway Grill has proven to be very consistent, which has always been a formula for 
success. 

Would Friday’s lunch pass the Peter Dills’ test? Sure, with flying Colors. Why is The Parkway 
Grill so successful, I believe owners Gregg and Bob Smith will settle for nothing less. Am I giving 
you a “homer” review? Nope!!! Paid for my own meal . Both Gregg and Bob were present at the 
restaurant, a good sign. 

But let’s stick to the 
task at hand. On 
my Friday afternoon 
visit, .....Seems that 
I have been here a 
hundred times, I 
decided to sit in the 
bar for lunch I wanted 
to keep on eye on 
CNBC in hopes that 
my stock my actually 
break even. My 
server/bartenderwas Kevin and he 
gleefully handed me 
lunch menu. After 
he rattled off a few 
weekly specials, I 
opted to stick with 

the regular lunch menu. I started 
with Parkway’s Caesar salad ($13), 
ahhh perfect, Caesar Cardina 
would be very proud!!! 


The Romaine was prefect and the 
croutons were mixed correctly 
with the dressing. We are off to a 
very good start. Second up, blue 
crab cakes( $18) while not the 
same as I remember from my days 
living in Maryland, I good choice 
nevertheless. 


My final choice the main course 
was the Roasted Mary’s chicken 
($28), cooked perfectly and was a 
big enough portion to share with 


INGREDIENTS 

Cooking spray 
1 cup chopped onion 
1 (8-ounce) bone-in chicken breast half, skinned 
1/2 teaspoon black pepper, divided 
1 (14-ounce) can fat-free, less-sodium chicken broth 
1 tablespoon butter 
1 (8-ounce) zucchini, halved lengthwise and thinly sliced 
1 (8-ounce) yellow squash, halved lengthwise and thinly sliced 
2 cups cooked long-grain white rice 
1 teaspoon minced fresh rosemary 
1 1/2 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk 
1/2 cup (2 ounces) grated fresh pecorino Romano cheese, divided 
1/4 teaspoon salt 


DIRECTIONS 

1. Preheat oven to 350°. 
2. Heat a large saucepan over medium-high heat. Lightly coat pan with cooking spray. Add 
onion to pan; sauté 5 minutes, stirring occasionally. Sprinkle chicken with 1/4 teaspoon pepper; 
add chicken, meaty side down, to pan. Cook 6 minutes or until browned; turn chicken over. 
Add broth to pan. Reduce heat, cover, and simmer 15 minutes or until chicken is done. Remove 
chicken from pan, reserving broth in pan. Let chicken stand 10 minutes. Remove chicken from 
bones; shred. Discard bones. Place chicken in a large bowl. 
3. Bring broth to a boil; cook, uncovered, until reduced to 1/2 cup (about 10 minutes). Add 
broth mixture to chicken. Melt butter in pan over medium-high heat. Add squash to pan; sauté 
3 minutes or until lightly browned, stirring frequently. Add squash mixture, rice, and minced 
rosemary to the chicken mixture, and toss gently to combine. 
4. Place flour in a medium saucepan over medium heat. Gradually add milk, stirring until smooth; 
bring to a boil. Cook 1 minute or until thick, stirring constantly with a whisk. Remove from heat; 
let stand 30 seconds. Add 1/4 cup cheese; stir with a whisk until smooth. Add remaining 1/4 
teaspoon pepper, milk mixture, and salt to chicken mixture; stir to combine. Spoon chicken 
mixture into a broiler-safe 8-inch ceramic baking dish coated with cooking spray. Sprinkle 
remaining 1/4 cup cheese over rice mixture; bake at 350° for 20 minutes or until thoroughly 
heated. Remove casserole from oven. 
5. Preheat broiler. 
6. Broil casserole 5 minutes or until golden. 
my table (bar) mates. All in all two thumbs way 
up!!! Parkway Grill always is a great choice and 
today’s lunch was no different. Dessert? Forget 
about it! I’m stuffed. 


Parkway Grill 510 S. Arroyo Parkway Pasadena, 
CA 91105 (626) 795-1001
Listen to Dining with Dills on Angels Radio 
KLAA AM 830 Sundays at 6 PM. 



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