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Italian Chicken with Smoked Mozzarella




Source of Recipe


Cook's magazine 1987






Recipe Introduction


Pesto and smoked Mozzarella make this easy chicken dish extremely satisfying.I've used this recipe on board and got a two thumbs up.

Servings: 4
Cuisine: Italian
Categories: All, International, Main Course, Poultry






List of Ingredients



• PESTO
  
• 1/2 cup fresh basil leaves
  
• 1 tablespoon pine nuts
  
• 1 tablespoon grated Parmesan Reggiano cheese
  
• 1/2 clove garlic
  
• 1/4 cup (approximately) olive oil
  
• 4 chicken breasts, boned and skinned
  
• 4 1/4-inch slices smoked Mozzarella (about 3 ounces)
  
• 2 tablespoons oil
  
• White flour, for dredging
  






Instructions



1. For the pesto, combine the basil, pine nuts, Parmesan cheese, and garlic in a food processor and process until minced. With the machine running, slowly add olive oil, up to 1/4 cup, to form a paste. Pesto can be made several days ahead.
   
   
   
2. Make a pocket in each chicken breast by cutting horizontally into the side. Make each incision about 3/4 the length of the breast.
   
   
3. Fill pockets with the pesto and Mozzarella and trim any cheese that is not totally enclosed. Recipe can be made to this point 1 day ahead.
   
   
   
   
4. Heat oil and butter in a frying pan over medium-high heat. Dredge the chicken in flour and shake off excess. Sauté chicken in butter and oil for about 5 minutes. Turn the chicken, lower heat to medium-low and continue cooking until cooked through, about 4 minutes. Serve immediately.
   
   






Final Comments


Seadog's Food For Thought:
Courage the Foundation of Manliness: The conscience of every man recognizes courage as the foundation of manliness, and manliness is the perfection of human character.
-Thomas Hughes.