Recipe By: Jeff Bacon CEC CCA AAC
Serving Size: 6 Preparation Time: 45 minutes
Amount/Measure/Ingredient — Preparation Method
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2 1/4 pounds bnls sknls chicken breast – cut in 3 oz medallions and
2 each large tomato — skinned and seeded
2 each garlic clove — minced
1/2 cup chicken broth
1 ounce fresh basil — julienne plus 12 whole leaves
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons sugar
6 ounces mozzarella cheese — fresh
1 1/2 cups parmesan cheese — shredded fine
2 tablespoons olive oil
12 ounces pasta — cooked
Cut Breasts into 3 ounce portions and pound thin
Press meat into shredded parmesan until medallions are coated
Slice mozzarella into 12 thin slices
Core blanch tomatoes, cool and skin
Cut tomatoes into wedges and cut out seed pod
Heat a large sauté pan and add olive oil.
Add chicken medallions to hot oil and brown on both sides, about
3 minutes per side. If cheese browns too quickly, lower heat.
Once all medallions are cooked remove to a warm oven.
Add garlic to pan and sauté in remaining oil for 30 seconds. Add
tomato fillets and sauté for 3 minutes
Add broth salt and pepper and return chicken to pan. If your pan is
large enough, arrange medallions so that each may be topped with
one slice of mozzarella and one basil leaf. Sauce should be
simmering while you do this.
Sprinkle chopped basil into sauce and cover pan with lid for
one minute to melt cheese
Plate medallions and toss pasta into hot sauce and serve
Description: “Light twist on this Italian classic”
“2 1/4 pounds”
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Per Serving (excluding unknown items): 643 Calories; 21g Fat (29.8%
calories from fat); 62g Protein; 49g Carbohydrate; 2g Dietary Fiber;
139mg Cholesterol; 1029mg Sodium.