s CHICKEN GALILEO ****
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s CHICKEN GALILEO ****
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Ingredients
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Instructions Instructions: *** 8-31-09 very good, pretty easy *** July 29, 2009 Serves 4 1/4 cup balsamic vinegar 3 tablespoons olive oil 1 clove garlic, finely chopped 1/4 cup chicken stock Salt and pepper, to taste 4 skinless, boneless chicken breast halves 6 sun-dried tomatoes (oil-packed) 1/2 pound fresh mozzarella, sliced about 1/2 inch thick Handful of fresh basil leaves 1. In a medium bowl, combine the vinegar, 2 tablespoons of the olive oil, garlic, stock, salt, and pepper. Add the chicken, stir well, and cover with plastic wrap. Refrigerate for 30 minutes or for up to 2 hours. 2. Remove the chicken from marinade. With a sharp knife, cut horizontal slits in one side of each breast to form pockets. DonĘt cut all the way through. 3. With your hand or the flat side of a knife, slightly flatten four of the sun-dried tomatoes. Chop the remaining 2 tomatoes. Into the pocket of each breast, insert a sun-dried tomato, a slice or two of mozzarella, some chopped sun-dried tomato, and a few basil leaves. Pinch the edges of each breast to close them. 4. In a large skillet over medium heat, heat the remaining 1 tablespoon olive oil. When the oil is hot, add the breasts. Cook, turning once, for 7 minutes on a side or until cooked through. 5. Transfer the chicken to a cutting board. Slice them and arrange each one on a plate, fanning out the slices. Adapted from Cheryl Jost ¬ Copyright 2009 The New York Times Company Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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