Tomato-and-Garlic-Stuffed Chicken Cutlets |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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How can so simple a filling create such a wonderfully earthy flavor? Anchovy paste has long been a secret weapon in many chefs' arsenals and, when you use it here, you'll know exactly why. Ingredients:
1 large garlic clove, minced and mashed |
1 tablespoon anchovy paste |
1/4 cup finely chopped flat-leaf parsley |
2 tablespoons olive oil, divided |
4 (1/4-pound) pieces chicken scallopini (cutlets flattened to 1/4 inch thick) |
1 large plum tomato, cut crosswise into 8 slices, discarding ends |
Directions:
1. Stir together garlic, anchovy paste, parsley, 1/2 tablespoon oil, and 1/4 teaspoon pepper.
2. Pat chicken dry, then 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 teaspoon salt and 1/4 teaspoon pepper (total), then brush with 1/2 tablespoon oil.
3. Heat remaining tablespoon oil in a large nonstick 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 to 5 minutes more. Serve with pan juices.
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