Chicken Parmesan Pomodoro
photo by sheribaby1973
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 4 chicken breasts
- 14.79 ml fresh rosemary
- 59.14 ml extra virgin olive oil
- 29.58 ml balsamic vinegar
- 14.79 ml Worcestershire sauce
- 6 garlic cloves, pressed
- 2 shallots, finely diced
- 59.14 ml extra virgin olive oil
- 12-14 roma tomatoes, diced
- 170.09 g tomato paste
- fresh basil, diced
- 2.46 ml kosher salt
- 44.37 ml butter
- 59.14 ml fresh grated parmesan cheese
- thyme
- 59.14 ml mozzarella cheese, grated
- 340.19 g linguine
directions
- 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.
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