Heat a large nonstick skillet over medium-high heat. Reduce heat slightly and simmer 5 min., turning halfway. Add the oregano, diced tomatoes, salt (in moderation), and pepper. Sauté the garlic and chicken breasts until golden brown, about 2 min. Meanwhile, heat the oil in a large ovenproof frying pan or cast iron skillet. Sauteed chicken breast with mushrooms, peppers and onions in a light tomato fennel sauce topped with melted provolone cheese. Baked Potato Fresh Green Beans Mashed Potatoes Pasta w/Marinara Sauce. Side: Select Side Baked Potato Fresh Green Beans Mashed Potatoes Pasta w/Marinara Sauce. Really, mix it (shake it) together well so that each piece of meat is coated evenly.Ĭhicken, Pizzaiola Style. (The thickness is about a 1/2 inch.) Place the cut chicken in an air tight container or a Ziploc bag, then add the salt and oil. Prepping The Chicken: Cut the chicken breast into 1 inch by 2 inches pieces. Slowly saute chicken in butter until lightly browned on both sides and chicken is cooked. Dip each breast in egg, then coat well with crumbs. Flatten chicken breasts to 1/4 inch thickness. (One cup of shredded Mozzarella cheese can be used in place of slices.) 1. Season with the remaining salt and olive oil. Add the crushed tomatoes and nestle in the basil. Flip the patties and stir the garlic to brown evenly. Add 2 tablespoons of the olive oil, the garlic cloves and the patties and sear the first side until golden brown, about 3 minutes. Preheat a large skillet over medium high heat. Drain the chicken, and preheat the oven to 400 degreesįorm into 4 patties. Pour in the buttermilk, and marinate in the refrigerator for 2 hours. Season the chicken breasts with salt, and place them in a resealable plastic bag.

Steak Pizzaiola Recipe Teresa Giudice