Prep 15 mins
Cook 10 mins
A recipe I found among my Mom's vast recipe collection. This one I adapted from the Ragu company. Although a red tomato is traditional with margherita, I didn't have a large red tomato on hand and used a variety of small grape/cherry heirloom tomatoes-yellow, orange, brown, red. Fresh ingredients, please! Reminder that all ingredient amounts are estimated. Second reminder: FRESH basil! Fresh, fresh, fresh, fresh, fresh! Thank you!
- 6 skinless chicken thighs or 4 skinless chicken breasts, pounded thinly
- 1⁄2 cup flour, approximately (any flour of your choice including gluten-free for those who require it)
- salt, to taste (be careful how much you add because the cheese contains salt!)
- cracked black pepper, to taste
- 2 tablespoons olive oil, as needed
- 1⁄4 lb fresh mozzarella cheese, sliced
- 1 large heirloom tomato, sliced about 1/4-inch (any variety and the freshest, best quality you can find!)
- fresh basil, for garnish (*NOT* dried basil, no!)
- Pound the chicken pieces thinly then dredge lightly in flour seasoned with salt and pepper. Tip: I use a fine mesh sieve. To do this, place the chicken in a shallow pan to catch any flour dust then lightly coat the chicken pieces with flour using the sieve.
- Heat up the olive oil a large skillet over medium heat.
- Place the chicken pieces in the pan and cook until golden on both sides. You will need to do this in batches. Transfer the browned pieces onto a warming tray or lined baking sheet in a low oven (300º or thereabouts.).
- Once browning is complete, transfer all the cooked chicken parts to the warming tray arranging them singly on the tray.
- On each piece place about 2 thin slices of the fresh mozzarella and several tomato slices.
- Return the baking sheet to the oven and melt the cheese slightly-perhaps only a few minutes-checking periodically.
- Transfer the chicken to a serving platter.
- Garnish the chicken with minced fresh basil and a sprinkle of cracked black pepper.
- Serve immediately.