Ingredients:
3 - Chicken Breasts
5 - Tomatoes
Fresh Basil
Fresh Mozzarella
4 TBS - Olive Oil
2 TBS - Butter
1 TBS - Garlic Powder
1 TBS - Italian Seasoning
Salt & Pepper
Preparation:
Place a piece of chicken on parchment or wax paper on a cutting board.
Fold over paper and using a meat mallet, pound chicken to about a ¼” thick piece.
Continue with all pieces. Then pat chicken dry with paper towels, and season with salt, pepper, garlic powder, & Italian seasoning on both sides.
In a heavy pan which could be used in the oven, heat olive oil and melt butter over medium to medium high heat.
Cook chicken about 4-5 minutes per side until reaching an internal temperature of about 158º to 160º (it will finish cooking in the oven).
While chicken is cooking, bring a large pot of water to a boil.
Using a knife, cut a small X in the bottom of each tomato.
Cook in boiling water for about a minute.
Remove from boiling water and place in bowl of water and ice (aka: ice bath).
Peel skin, chop, and season with salt to taste.
When chicken is finished, place fresh basil on top, along with tomatoes and fresh mozzarella. Drizzle with a little olive oil.
Place in 400º oven until cheese is melted and chicken is no longer pink.
Serve and enjoy!
Tips:
Cook entire dish in oven by cooking chicken at 400º first before adding remaining ingredients as instructed above.
Get creative! Add a nice crunch by heating 1-2 TBSP olive oil in a pan over medium heat with some smashed garlic. When oil is hot, remove garlic and add 1 cup panko breadcrumbs. Cook until toasted and sprinkle over finished chicken.
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