Tuesday, October 9, 2007

Tomato & Garlic Stuffed Chicken

If you want something simple for your weeknight dinner to rock your socks that's also good enough for company, this recipe is it! Clipped it out of the most recent Gourmet on a whim and boy am I glad I did!

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 ;)

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