I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Wednesday, March 7, 2018

Pizza Style Chicken Paillards

4 6-8 oz. chicken breasts, pounded thin
2 Tbsp. extra virgin olive oil, divided
Salt and pepper
1 tsp. granulated garlic
1 tsp. granulated onion
1 tsp. dried oregano
1/2 tsp. red pepper flakes
2 cloves garlic, thinly sliced
2 pints cherry tomatoes, halved
1 lb. ball fresh mozzarella cheese
1/2 cup parmagiano-Reggiano cheese
Fat handful basil leaves

Drizzle chicken with 1 Tbsp. olive oil in shallow dish.  Mix spices and sprinkle on each side of chicken and let sit for a few minutes.

Add 1 Tbsp. oil to skillet over medium high heat.  Add garlic, cook one minutes and add tomatoes.  Season with salt and pepper.  Cover and cook until tomatoes burst, 8 to 10 minutes.  Add basil and stir to wilt.

While sauce cooks, grill or griddle cook chicken.  Transfer to baking sheet.  Top chicken with some of the tomatoes, a few slices of mozzarella, and sprinkle with Parmesan.  Broil until top is brown and bubbly. 

Lynn Craig Jankowski made this when I visited.  It is soooo good. 
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