CHICKEN TRISTINA
Source of Recipe
Staten Island Live
List of Ingredients
2 (8 ounces each) chicken breasts
2 cups extra-virgin olive oil, divided
2 eggs 1/2 cup flour
4 ounces fresh mozzarella cheese, sliced
1 shallot, diced
8 ounces white wine
1 cup fresh chicken stock, or 1 can (8 ounces) chicken broth, such as College Inn
Juice of 1 lemon 2 ounces butter
Stuffing: 1 clove garlic, diced
1 shallot, diced 6 basil leaves, finely chopped
Salt and pepper, to taste
1 small yellow squash, diced 1 small zucchini, diced
1 small eggplant, diced
1 small red pepper, diced
1 plum tomato, diced
Recipe
To prepare stuffing, in 1 cup of olive oil, lightly saut diced garlic, 1 diced shallot and chopped basil leaves until translucent. Add diced yellow squash, zucchini, eggplant, red pepper and plum tomato; saut until golden brown. Remove from heat. Mix in Parmesan cheese.
To prepare chicken, lay each breast on a flat surface. Fillet by cutting horizontally across the center, to one side, but do not cut through completely. Pound lightly. Spread each breast with stuffing, laying mozzarella slices on top of stuffing. Then fold top half of breast over the bottom.
Dip in flour and then in beaten eggs. Pour remaining cup of olive oil into hot skillet. When oil is hot, add stuffed chicken breasts; saut on both sides until golden brown. Remove oil from skillet.
Add to pan, 1 diced shallot, wine, chicken stock and juice of 1 lemon. Cover and simmer over low heat for 10 minutes. Uncover. Chicken breasts should be firm. Add 2 ounces butter and saut for 2 to 3 minutes, until sauce thickens.
Serve over penne pasta or alone. Makes 2 servings. CHEF/OWNER CHRIS LACEY OF SIDESTREET SALOON, ST. GEORGE
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