Gleanings of Wheat: A Blog dedicated to cooking, kids, and Christ

Monday, August 20, 2007

Tomato and Garlic Stuffed Chicken

I got this one from Epicurious, and it turned out splendidly. I haven't tried anything from their site before (that I'm aware of), but I plan on making more visits.

1 large garlic clove, minced and mashed
1 tablespoon anchovy paste
1/4 cup finely chopped flat-leaf parsley
2 tablespoons olive oil, divided
4 (1/4-pound) pieces chicken scallopini (cutlets flattened to 1/4 inch thick)
1 large plum tomato, cut crosswise into 8 slices, discarding ends

Stir together garlic, anchovy paste, parsley, 1/2 tablespoon oil, and 1/4 teaspoon pepper.

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.

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.