Chicken with Fresh Mozzarella and Prosciutto
Second-place winner of our second Associate Favorite Recipe Contest by Sandy Lekan.
½ sweet onions or 2 small shallots, sliced
½ red bell pepper, sliced
4 Tbsp Vera Jane's Extra-Virgin Olive Oil, divided
6-8 mushrooms, sliced
3 cloves fresh garlic, finely chopped
(1) 28-oz can DLM San Marzano Italian Tomatoes
½ tsp kosher salt
½ tsp DLM Granulated Garlic, divided
½ tsp dried oregano
Freshly ground black pepper
½ bag Woodstock Farms Frozen Organic Spinach
1 lb DLM Boneless Thin-Sliced Chicken Breast Cutlets
1/3 lb DLM Homemade Mozzarella Prosciutto Rolls with Basil, sliced thin
In a large oven-proof skillet, sauté onion and red pepper in 2 tablespoons olive oil until tender. Add mushrooms and cook a few more minutes; stir in the garlic and sauté a minute more.
Crush tomatoes by hand and add to vegetables. Add salt, ¼ teaspoon garlic granules, oregano, and pepper. Simmer about 10 minutes. Add frozen spinach and continue to simmer another 10 minutes.
Sprinkle chicken cutlets with ¼ teaspoon garlic granules and pepper. Heat 2 tablespoons olive oil in a large skillet, add chicken, and lightly brown on both sides.
Taste tomato sauce and add additional seasonings as needed (do not over-salt; the prosciutto will add salt to the finished dish). Drizzle a little olive oil on top.
Lay the chicken pieces on top of the tomato sauce and vegetables. Simmer for 15 minutes. Cover chicken with a little sauce. Put mozzarella prosciutto roll slices on top of each piece of chicken. Place pan under preheated broiler until cheese melts.
Serve with your favorite DLM crusty Artisan Bread or on top of your favorite pasta.
Makes 4 servings
Per serving: 438 calories; 24g total fat; 7g saturated fat; 94mg cholesterol; 519mg sodium; 14g total carbohydrates; 38g protein;
Allergy Warning: Contains milk