Regina Margherita Skillet Chicken

"A recipe I found among my Mom's vast recipe collection. This one I adapted from the Ragu company. Although a red tomato is traditional with margherita, I didn't have a large red tomato on hand and used a variety of small grape/cherry heirloom tomatoes-yellow, orange, brown, red. Fresh ingredients, please! Reminder that all ingredient amounts are estimated. Second reminder: FRESH basil! Fresh, fresh, fresh, fresh, fresh! Thank you!"
 
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Ready In:
25mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • Pound the chicken pieces thinly then dredge lightly in flour seasoned with salt and pepper. Tip: I use a fine mesh sieve. To do this, place the chicken in a shallow pan to catch any flour dust then lightly coat the chicken pieces with flour using the sieve.
  • Heat up the olive oil a large skillet over medium heat.
  • Place the chicken pieces in the pan and cook until golden on both sides. You will need to do this in batches. Transfer the browned pieces onto a warming tray or lined baking sheet in a low oven (300º or thereabouts.).
  • Once browning is complete, transfer all the cooked chicken parts to the warming tray arranging them singly on the tray.
  • On each piece place about 2 thin slices of the fresh mozzarella and several tomato slices.
  • Return the baking sheet to the oven and melt the cheese slightly-perhaps only a few minutes-checking periodically.
  • Transfer the chicken to a serving platter.
  • Garnish the chicken with minced fresh basil and a sprinkle of cracked black pepper.
  • Serve immediately.

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