Tomato-and-Garlic-Stuffed Chicken Cutlets

Tomato-and-Garlic-Stuffed Chicken Cutlets
Photo by Romulo Yanes


  • 1 tablespoon anchovy paste
  • 1 large garlic clove
  • 2 tablespoons olive oil
  • ¼ cup flat-leaf parsley
  • 1 large plum tomato
  • 4 1/4-pound pieces chicken scallopini (cutlets flattened to 1/4 inch thick)

Stir together garlic, anchovy paste, parsley, 1/2 tablespoon oil, and 1/4 teaspoon pepper. Pat chicken dry, then spread with parsley mixture. Fold chicken in half crosswise and insert 2 slices of tomato into each pocket. Season outside of pockets with 1/4 teaspoon salt and 1/4 teaspoon pepper (to...

View full recipe at Epicurious


Best Wine Deals

See More Deals

Snooth Media Network