Marco, Pollo?

marco pollo italian chicken sandwich boston burger company

Look at this bad boy we just cooked up in the #BBCBurgerLab. Two breaded chicken cutlets dripping with globs of fresh mozz and a marinara sauce so good, we just can't keep it a secret. 

Inspired by our annual trip to Italy and week-long binge on authentic local fare, we came to the conclusion about why this stuff is so good. Each meal was concocted with the freshest and most high-quality ingredients that made us want to never stop eating. (And we didn't.)

We returned to Boston with a mission: to revamp and kill the chicken parm game with a brand new sauce. After some trial and error and A LOT of tasting (we didn't hate it), we created the best Italian-grandma-approved marinara sauce your lips will ever touch and now, you can too.  With just a few ingredients from your grocery store and garden you can join us in salivating over this recipe.

Key Ingredients

  • Extra Virgin Olive Oil: Don't skimp on the EVOO. Our friend Piero from I Tre Tari recommends this:
  • Fresh garlic: Because what is marinara sauce without it?
  • Diced onions: We prefer yellow, but white will do.
  • Plenty of salt & freshly ground pepper
  • White wine: Anything in your cabinet.
  • San Marzano tomatoes: The most popular plum tomato from Italy. Find them in every top chef's kitchen.
  • Fresh Basil from your garden. Snip those good green leaves. 

Now...Put that sh*t on we did on our Marco Pollo, a new special coming to the food truck. Be ready.