Stove Top Chicken Cutlets with Roasted Pepper-Tomato Sauce
Created by AnnaBella28 on May 29, 2012
- Servings: 4
- Prep Time: 15m
- Cook Time: 16-18m
- Recipe #5571
Ingredients
- 4 boneless, skinless chicken breasts, pounded slightly
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground pepper, more salt and pepper to season sauce
- 1/3 cup all-purpose flour, for dredging
- 2 tablespoons extra-virgin olive oil
- 2 tablespoon butter
- 2 garlic cloves, finely minced
- 4 ripe plum tomatoes, seeded and diced, also skinned if so desired
- 1 (8 ounce) jar roasted red peppers, drained and sliced
- 1 teaspoon dried oregano
- 1 cup grated provolone or mozzarella cheese
- 2 tablespoons shredded fresh basil
How to Make
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Step 1: Combine the flour with salt and pepper. Spread flour on a rimmed plate, then dredge chicken in flour and tap off excess. Melt the butter and the oil in a large skillet over medium heat.
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Step 2: When the butter is melted, add the 4 chicken breasts to skillet and cook until browned on one side, about 2 minutes. Turn the chicken over, add garlic and brown chicken about 2 minutes more stirring the garlic while chicken is browning.
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Step 3: When the 4 chicken breasts are browned, pour the tomatoes, roasted peppers, oregano, and 1 teaspoon salt into skillet.Season with pepper. Bring to a simmer, and cook until the separate ingredients come together as a sauce, about 10 minutes.
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Step 4: Sprinkle the dish with the mozzarella and shredded basil. Cover the skillet, and simmer just until the cheese melts and the chicken is cooked through, about 2 minutes more.
Nutritional Facts
- Serving Size: 1 (456.2 g)
- Calories 348.4
- Total Fat - 21 g
- Saturated Fat - 12.4 g
- Cholesterol - 33.4 mg
- Sodium - 1987.6 mg
- Total Carbohydrate - 25.6 g
- Dietary Fiber - 6.8 g
- Sugars - 9.7 g
- Protein - 17.6 g
- Calcium - 501.4 mg
- Iron - 2.7 mg
- Vitamin C - 66 mg
- Thiamin - 0.2 mg