Chicken Pomodoro Recipe 45

CHICKEN POMODORO

Steps:

• Place chicken breasts between 2 pieces of thick plastic wrap and pound until meat is 1/4" thick.
• Heat oil in skillet.
• Season chicken with salt& pepper, then dust with flour.
• Saute chicken in oil till golden then remove to a platter.
• Pour off fat from pan.
• Remove pan from heat and add vodka, stir, return to heat and cook stirring until vodka is nearly gone to deglaze the pan.
• Add broth and lemon juice to pan.
• Return chicken to pan, cook each side 1 minute then transfer to a warm platter.
• Add tomatoes and cream to pan.
• Heat through, then pour over the chicken.
• Sprinkle top with scallions for garnish.

CHICKEN PARMESAN POMODORO

Steps:

• Thin chicken breasts to 1/2 inch either by cutting down or using a meat mallot.
• In a ziplock bag, combine 1/4 cup olive oil, rosemary, balsamic vinegar, worstershire and chicken breasts. Shake to cover and remove excess air. Place in refrigerator to marinade at least 1 hour (overnight is better).
• In a Saute pan combine 1/4 cup olive oil shallots and garlic. Saute for 5 minutes.
• Add diced tomatoes, and tomatoe paste & simmer 20 min add fresh diced basil and simmer an additional 3 minutes.
• Remove from heat, place in food processor or blender and puree for 3-5 seconds. Replace in saute pan over low heat until chicken is ready.
• Cook lingune seperately. Toss with 1tsp olive oil.
• Preheat Broiler.
• Place chicken in hot frying pan with all marinade ingredients. Sear both sides (1 minute on each side).
• Cake top of chicken with parmesan cheese and Thyme.
• Broil Chicken in melted butter 4-6 inches from heat, 3-4 minutes or till parmesan cheese is golden. Turn chicken over, cake other side with parmesan cheese and Thyme and broil for an additional 3-4 minutes or till chicken is done.
• Remove from heat. Brush just enought pomodoro sauce over the chicken to cover, sprinkle with mozzeralla cheese and broil until cheese is melted and slightly crisp.
• Serve with sauce over noodles.