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Categories:
olive oil lemon garlic red pepper salt chicken cutlets tomato sauce Mozzarella freshly grated Parmesan arugula tomatoes olive oil onion garlic red pepper fresh basil
Viewed: 69 - Published at: 5 years agoIngredients
- 4 tablespoons olive oil
- Juice of 1 lemon
- 4 cloves garlic, chopped
- Pinch red pepper flakes
- Salt and ground pepper
- 4 chicken cutlets (1 pound total)
- 1 cup Basic Tomato Sauce, warm, recipe follows
- 1/2 cup grated part skim mozzarella
- 1/4 cup freshly grated Parmesan
- Baby arugula, for serving
- Two 28-ounce cans whole peeled tomatoes
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, finely chopped
- 1/8 teaspoon red pepper flakes
- 1/4 cup fresh basil leaves, roughly chopped
Method
- Heat a grill pan to medium-high heat.
- Whisk together the olive oil, lemon juice, garlic, red pepper flakes, and season with salt and pepper.
- Add the marinade to a zip-top bag and add the chicken.
- Adjust the chicken pieces so they are all coated with the marinade.
- Let sit out at room temperature for 10 to 15 minutes while you make the sauce.
- Grill the chicken for 3 to 4 minutes on each side.
- Add a ladleful of Basic Tomato Sauce to an 8- by 8-inch casserole dish.
- Place the chicken in the casserole dish, shingling slightly, and ladle some sauce on top.
- Sprinkle with the mozzarella and Parmesan.
- Broil until golden and bubbly, about 5 minutes.
- Serve over a bed of baby arugula.
- Add the tomatoes to a blender and puree until smooth.
- Heat the olive oil in a large saucepan over medium-high heat.
- Once hot, add the onions and saute until tender, about 5 minutes.
- Stir in the garlic and red pepper flakes and cook until the garlic is fragrant, about 1 minute.
- Add the tomatoes, bring to a boil, reduce the heat to a simmer and cook for 20 minutes.
- Stir in the basil the last minute of cooking.
- Yield: 6 cups.
