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Chicken Primavera (Casa d' Angelo)




Source of Recipe


Ft Lauderdale Sun-Sentinel (Casa d' Angelo Restaurant, Boca Raton)


List of Ingredients




3 sprigs fresh rosemary

2 (6-ounce) boneless, skinless chicken breasts all fat trimmed

Kosher salt and fresh-ground black pepper, to taste

3 tablespoons olive oil

1 tomato, chopped into ½-inch pieces

½ teaspoon dried oregano

1 ½ teaspoon chopped fresh basil

3 tablespoons shaved parmesan*



Recipe



Remove the spines from the central twig of 1 sprig fresh rosemary. Place the chicken breasts between two pieces of plastic wrap and pound with a heavy object such as a meat mallet or rolling pin until about 1/8 inch thick. Sprinkle with salt and pepper. Sprinkle rosemary spines over one side of each breast.

In a large skillet over high heat, heat 1 tablespoon oil. Add the chicken breasts and cook about 3 minutes a side until golden.

Meanwhile, combine the tomatoes, 1 tablespoon olive oil, oregano and basil. Toss to combine.

Place the chicken breast, rosemary-studded side up, on a plate. Top with tomato mixture. Garnish with shaved parmesan and a whole rosemary sprig. Makes 2 servings.

NOTE:
*You can purchase shaved parmesan or use a vegetable peeler to shave it off a wedge of Parmigiano-Reggiano.