s PIZZETTE-STYLE CHICKEN PAILLARD ****
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s PIZZETTE-STYLE CHICKEN PAILLARD ****
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Ingredients
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Instructions *** 12-18-18 pizza on a chicken, very good, very different, pretty easy *** Ingredients 4 6-to 8-ounce pieces chicken breast, butterflied then pounded very thin (1/8- to 1/4-inch thick) 2 tablespoons EVOO – Extra Virgin Olive Oil or olive oil, divided Salt and pepper 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon oregano 1/2 teaspoon red pepper flakes 2 cloves garlic, thinly sliced 2 pints cherry tomatoes, halved A fat handful basil leaves 1 pound ball fresh mozzarella, very thinly sliced or shredded on fat toothed box grater 1/2 cup Parmigiano-Reggiano Yield Serves: 4 Preparation Drizzle chicken with 1 tablespoon oil in a shallow dish and season with salt, pepper, granulated garlic and onion, oregano and red pepper flakes. Let marinate a few minutes Preheat broiler; preheat grill or griddle pan Heat a large skillet with a lid over medium-high heat with remaining tablespoon of olive oil, a turn of the pan. Add sliced garlic and stir a minute; add tomatoes and season with salt. Cover pan to trap heat and cook until tomatoes burst and soften, 8-10 minutes, shaking pan occasionally. Add basil to sauce and stir to wilt. While the tomatoes cook, grill or griddle-cook chicken a few minutes on each side then transfer to baking sheets. Top chicken with tomato sauce, mozzarella cheese and Parmigiano-Reggiano, as if it were a small pizza. Place under broiler and broil until top is bubbly and brown. Top with basil leaves 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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