Tomato & Garlic Stuffed Chicken
1 large garlic clove, minced & mashed (I pressed)
1 Tbsp anchovy paste
1/4 c. finely chopped flat leaf parsley
2 Tbsp. olive oil, divided
4, 1/4 lb pieces chicken scallopini(flattened to 1/4"-- I sliced 2 fat chicken breasts in half for this)
1 large plum tomato (I used a vine ripe b/c that's what I had handy)cut crosswise into 8 slices, discarding ends
1. Stir together garlic, anchovy paste, parsley, 1/2 tbsp oil and 1/4 tspn pepper.
2. Pat chicken dry, spread with parsley mixture. Fold chicken in half crosswise and insert 2 slices of tomato into each "pocket." Season outside of pockets with 1/4 tspn pepper and 1/4 tspn salt (total-- don't salt too much anchovy paste is already salty)
3. Heat remaining tbsp of oil in a large non-stick skillet over medium-high heat until hot. Add chicken and brown 2 minutes per side. Reduce heat to low and cover skillet. Then, cook until chicken is just cooked through, 3-5 minutes more. Serve w/pan juices.
The way we eat, this just serves 2 ;)