Entree - Can be gluten free (READ footnotes)
I love chicken breast but it tends to be tough-ish so I always prepare it in a way that it will remain moist and tender; also, since it's not hyper-flavorful, I tend to add something that will give it a twist. I saw a video that intrigued me, but I changed many many things so... here's the recipe!
2 chicken breasts
Good quality Italian pesto
Some shredded mozzarella
2 containers of fresh grape tomatoes
2 garlic cloves
Italian 00 flour
Italian sea salt
Italian extra virgin olive oil
First of all, prepare the tomatoes. Wash and halve them, then transfer in a bowl. Peel the garlic, cut in half and add to the tomatoes; sprinkle with salt and let marinate.
While the tomatoes release their juices, prepare the rolls. Slice chicken breasts in thin slices, pound them if needed. You should have 12 slices total (total number of slices doesn't really matter).
Spread about 1 tsp of pesto on each slice, then top with a little mozzarella, about 2/3 of breast's surface; then roll and secure with a toothpick.
Warm the olive oil in a saucepan with lid, large enough to contain the meat, but deep. Dredge rolls in flour and sautee until golden on all sides, seasoning with salt.
When nicely golden, deglaze pan with brandy and, once alcohol evaporates, add the tomatoes with their juices.
Lower heat, cover pan and simmer until cooked through and sauce has thicken.
Remove garlic and serve warm with sauteed zucchini or other vegetables.
This recipe serves 4-6 depending on the size of the meat slices.
- Use corn starch, instead of flour, to make it gluten free.
- You can use Italian grape peeled tomatoes in can, if you can't find good fresh tomatoes (such as in winter).
- You can use lean pork meat, such as tenderloin, as I actually did this time (and is shown in the pictures).