Tomato-and-Garlic-Stuffed Chicken Cutlets
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup finely chopped flat-leaf parsley
- 1 tablespoon anchovy paste
- 2 tablespoons olive oil, divided
- Carbohydrate 1 g(0%)
- Cholesterol 88 mg(29%)
- Fat 24 g(37%)
- Fiber 0 g(2%)
- Protein 22 g(45%)
- Saturated Fat 6 g(29%)
- Sodium 193 mg(8%)
- Calories 316
Preparation 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.
Preparation 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.
