STUFFED CHICKEN BREAST

Entree - Meat second course - Can be gluten free (READ notes at bottom)

2 big chicken breasts (or 4 smaller ones)
1 fresh tomato, ripe but firm, sliced
mozzarella, sliced
1/3 cup brandy
about 1 cup milk
3 tbsp Italian extra virgin olive oil
Italian sea salt
Italian 00 flour for dredging

Cut a deep pocket in the chicken breasts, you can halve them widthwise, if they're really big.

Lightly salt mozzarella and place it in the pocket, along with tomato slice. Secure with a toothpick (or more)

In a big non-stick saucepan with lid, warm the olive oil over medium-high heat, dredge the pocket into the flour, shaking away the excess, and sautee until lightly golden on all sides.

Deglaze pan with brandy and let the alcohol evaporate. Pour milk. Lower heat to low and let simmer, covered, until cooked through; remember to turn pockets every once in a while.

Serve immediately with your vegetable of choice.

Serves 4.

- You can cook peas together with the pockets
- You can season the stuffing with oregano or fresh basil, for added flavor.
- For a gluten free version, use corn starch instead of flour.
- You can find the video for this recipe here