Tomato-and-Garlic-Stuffed Chicken Cutlets
Tender chicken cutlets stuffed with a flavorful mixture of garlic, anchovy paste, and parsley, then filled with fresh tomato slices. Pan-seared until golden brown and cooked to perfection.
Ingredients
- •1 clove garlic
- •1 tablespoon anchovy paste
- •¼ cup flat-leaf parsley
- •2 tablespoons olive oil
- •4 pieces chicken scallopini
- •1 large plum tomato
- •8 slices tomato slices
- •tomato ends
Cooking Instructions
- 1.
Stir together garlic, anchovy paste, parsley, 1/2 tablespoon oil, and 1/4 teaspoon pepper.
3 min
- 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.
5 min
- 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.
10 min