Tuesday, September 25, 2007
Tomato-and-Garlic-Stuffed Chicken Cutlets
Steve had class tonight and Ethan had a board meeting, so Ruth and I (who are both tomato-lovers with husbands who disagree) dined together and had this! I liked it a lot.
I was a little nervous about the anchovy paste but it didn't taste fishy at all-- it just added an earthy flavor.
Makes 4 servings
1 large garlic clove, minced and mashed (I used three)
1 Tbs. anchovy paste
1/4 c. finely chopped parsley (I had basil in the house so I used it instead)
2 Tbs. olive oil, divided
4 (1/4 lb.) pieces chicken cutlets, flattened to 1/4" thick
1 large plum tomato, cut crosswise into 8 slices, discarding ends
Stir together garlic, anchovy paste, parsley, 1/2 Tbs. olive oil, and 1/4 tsp pepper. Pat chicken dry, then spread with parsley mixture. Fold chicken in half crosswise and insert 2 slices of tomato in each pocket. (I had some goat cheese in the fridge so I added a blob to each pocket, too.) Season outside of pockets with 1/4 tsp salt and 1/4 tsp pepper (total), then brush with 1/2 Tbs. oil. Heat remaining Tbs. 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, 3-5 minutes more. Serve with pan juices.
I was a little nervous about the anchovy paste but it didn't taste fishy at all-- it just added an earthy flavor.
Makes 4 servings
1 large garlic clove, minced and mashed (I used three)
1 Tbs. anchovy paste
1/4 c. finely chopped parsley (I had basil in the house so I used it instead)
2 Tbs. olive oil, divided
4 (1/4 lb.) pieces chicken cutlets, flattened to 1/4" thick
1 large plum tomato, cut crosswise into 8 slices, discarding ends
Stir together garlic, anchovy paste, parsley, 1/2 Tbs. olive oil, and 1/4 tsp pepper. Pat chicken dry, then spread with parsley mixture. Fold chicken in half crosswise and insert 2 slices of tomato in each pocket. (I had some goat cheese in the fridge so I added a blob to each pocket, too.) Season outside of pockets with 1/4 tsp salt and 1/4 tsp pepper (total), then brush with 1/2 Tbs. oil. Heat remaining Tbs. 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, 3-5 minutes more. Serve with pan juices.
