I have included a recipe for a quick marinara, but you can easily use a good store bought sauce. I use Victoria Brand Marinara sauce. It's one of the best sauces I have found on the market. America's Test Kitchen rated it #1. It is more expensive, but I stock up when it's on sale.
- 1 cup low-sodium chicken broth
- 1 clove garlic, thinly sliced
- 1 14.5 ounce can crushed San Marzano or fire-roasted tomatoes
- 5 or 6 fresh basil leaves, torn into small pieces
- Salt and pepper
- 4 thin chicken cutlets (I had 3 cutlets cut in half horizontally and pounded thin - so I had 6 cutlets)
- 1/4 cup chopped fresh parsley
- 6 slices mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 cup Italian-Style bread crumbs
- 1 large egg, beaten
- 2 Tbsp. unsalted butter
- 2 Tbsp. olive oil
Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Set aside.
Season the chicken with salt and pepper.* Place chicken on work surface. Sprinkle with the parsley and put one slice of mozzarella on each cutlet. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.
Mix the parmesan and breadcrumbs in a shallow dish. Put the egg in and another dish and beat until foamy.
Dip the chicken rolls in the egg, then coat with the breadcrumb mixture. Refrigerate until ready to prepare.
In a cast iron skillet, melt butter and olive oil. Fry chicken quickly to brown on all sides. Remove to a plate.
Wipe out skillet and add sauce. Bring to a simmer and return chicken back to the skillet. Let simmer on low, covered, until chicken is cooked through, about 20 minutes, depending on the size of the chicken cutlets.
It's hard to keep that luscious cheese from melting out!
Serve with spaghetti or polenta.
Serve with spaghetti or polenta.
I always like to serve Spaghetti with Oil and Garlic with this chicken.
Spaghetti Aglio e Olio
1 pound spaghetti or vermicelli
5 Tbsp. extra-virgin olive oil
10 cloves garlic, peeled and sliced
1/2 tsp. crushed red pepper flakes
1/2 cup chopped fresh parsley
1 cup grated Parmigiano-Reggiano or Pecorino Romano
Cook spaghetti and directed until al dente (about 6 minutes). Save the cooking water.
Heat 3 Tbsp. of olive oil in a large skillet over medium heat.
Add the garlic and stir until pale golden, about 2 minutes.
Remove from heat and add 1/2 tsp. crushed red pepper flakes.
Ladle about 1-1/2 cups of the pasta cooking water into the sauce.
Add the parsley, the remaining olive and salt to taste.
Fish the pasta out of the cooking water and drop it directly into the sauce in the skillet.
Bring the sauce and pasta to a simmer. Cook until the pasta is done and coated with sauce, about 2 minutes.
Remove from heat and toss in the grated cheese.
*When working with raw chicken, mix together a small bowl of salt and pepper to avoid contaminating your salt and pepper bowls.
~Spaghetti recipe - Lidia's Italian-American Kitchen
It's 6:30 and um... I'm hungry! Looks great:@)ReplyDelete
This sounds yummy!ReplyDelete
Love this! It's a feature on Thursday's Treasures Week 55! <3 and hugs!ReplyDelete
Love this and featuring it on Thursday's Treasures Week 55! <3 and hugs sweetie!ReplyDelete
Foodies TV just featured your wonderful recipe and I can't wait to try it.ReplyDelete
I hope you love it Michelle! It's one of our favorites and so easy!Delete
In the 4th paragraph, it says, "Wipe out skillet (and add sauce)." Never wipe out the skillet, that is where all the flavor from frying is. Just add sauce to the skillet without wiping. I am definitely going to try this recipe. Thanks. From a long time Italian cook.ReplyDelete
I'll have to agree with you on that one!Delete
Does anyone know if I have to use a cast iron skillet? I currently don't have one but I want to make thisReplyDelete
No need to use a cast iron skillet to make this dish. Any skillet will do!Delete
Patti, I always heard that you can use a cast iron skillet for anything EXCEPT acidic ingredients like tomato or citrus. I would love to use my pan. Do you find there's any change to the surface from the tomatoes?ReplyDelete
Hi Ellen! It's not necessary to use cast iron for this recipe. Any skillet large enough to hold the ingredients will do. My cast iron pan was my mom's and it's over 50 years old and well seasoned and I use it for everything! It's still in good condition and the tomatoes did not cause any damage.Delete
You also get a bit more benefit from the natural occurring iron using the acidic tomato sauce...win win!Delete