|Who can resist tomatoes that look like this?|
The kick-off point was using yet another boneless, skinless chicken breast to create something quick, delicious and easy. And lets face it, boneless skinless chicken breasts are particularly quick and easy. It’s the delicious part that needs frequent help. Here it is the first week of autumn and we still have wonderful tomatoes everywhere we look. Since I know we are about the head into the season where I will have to confine myself to the grape or cherry varieties, I want to use every wonderful tomato there is left before the first frost strikes. I also had a half a boule of Buffalo Mozzarella in the fridge that I wanted to use.
Finally, the Gourmet recipe used a secret ingredient that I know gives great flavor, even if it gives great pause when you see it: Anchovy Paste. Please do me a favor and before you go “Ewwww”, try this. You won’t taste the anchovies unless you don’t completely mix the two tablespoons of paste into the dish. What you will taste is an incredibly flavorful sauce that works it magic on the tomatoes, the cheese and on the chicken breasts themselves. Here is the recipe:
Recipe for Tomato, Garlic and Mozzarella Stuffed Chicken Breasts:
2 large garlic clove, minced and mashed
2 tablespoons anchovy paste
1/2 cup finely chopped flat-leaf parsley
4 tablespoons olive oil, divided
4 boneless, skinless, chicken breast halves
2 large plum tomatoes, cut crosswise into slices, discarding ends
8 ounces of Mozzarella di Buffalo or Whole Milk Mozzarella cut into slices.
1. Stir together garlic, anchovy paste, parsley, 1 tablespoon oil, and 1/2 teaspoon freshly ground black pepper.
2. With a sharp knife, “butterfly” chicken breasts in half horizontally, being careful not to cut them all the way through. Open breasts and lay them flat on a cutting board.
3. Pat chicken dry, then spread with parsley mixture. Lay the sliced tomatoes on top of the parsley mixture. Lay the pieces of Mozzarella on top of the tomatoes. Season with freshly ground pepper.
4. Season the outside of the chicken breasts with outside of pockets with 1/4 teaspoon salt and 1/4 teaspoon pepper (each), then brush with 1/2 tablespoon oil. If you’d like, use metal skewers to hold the chicken halves together.
5. Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add chicken and brown 4 minutes per side. Reduce heat to low and cover skillet, then cook until chicken is just cooked through, 6 to 8 minutes more. Serve with pan juices. Serves 4.