Courtesy Little Caesars
Courtesy Hungry Girl
Lisa Lillien is the author of the popular Hungry Girl website and email newsletter, featuring smart, funny advice on guilt-free eating. She is also the author of nine books, six of which debuted at number one on the New York Times Best Sellers list. Read her blog every Monday for slimmed-down celebrity recipes and more.
Photo Courtesy Feeding America
Easy-dinner guru Ray calls this recipe “maybe even better than a Margherita pizza,” so you know it’s bound to be delicious.
Pizzette-Style Chicken Paillard
By Rachael Ray for Feeding America’s 5-Ingredient Dinner Challenge
4 boneless, skinless chicken breasts (6 to 8 ounces each)
1 tablespoon olive oil, plus more for drizzling
Salt and pepper
2 cloves garlic, thinly sliced
1 ½ pints grape or cherry tomatoes, halved
A fat handful of fresh basil leaves, torn into pieces
1 pound fresh mozzarella, very thinly sliced or shredded on the large holes of a box grater
1. Butterfly and pound the chicken breasts into cutlets. Drizzle with extra-virgin olive oil and season with salt and pepper.
2. In a large skillet with a lid, heat 1 tablespoon extra-virgin olive oil (1 turn of the pan) over medium- high heat. Add the garlic and stir a minute. Add the tomatoes, season with salt, cover and cook to soften the tomatoes, 8 to 10 minutes, shaking the pan occasionally. Stir in the basil to wilt.
3. Preheat the broiler. Also preheat a large griddle pan, grill pan or skillet over medium-high heat. Cook the chicken for a few minutes on each side, then transfer to a baking sheet lined with a rack. Treating the chicken like a small pizza crust, spread with sauce and top with mozzarella. Broil to brown and melt the cheese.