RECIPE: Rachael Ray’s Pizzette-Style Chicken Paillard

Originally posted 12/17/2014 03:24PM

pizzette style chicken

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
Serves 4

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.

FILED UNDER: Pizza , Rachael Ray , Recipes

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