Chicken Cutlet with Tomato, Mozzarella, and Pesto
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(0 votes)
Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- ½ cup flour
- ½ tsp kosher salt
- ½ tsp ground Black pepper
- 16 ozs Chicken breasts (boneless and skinless)
- 4 tsps olive oil (divided)
- 3 large Tomatoes (washed and sliced)
- 1 cup fresh Mozzarella (crumbled)
- 4 ciabatta Rolls (toasted)
- ¾ cup Pesto (prepared)
Preparation steps
1.
Position oven rack in top position; preheat broiler.
2.
In a shallow dish combine flour, salt and pepper and set aside.
3.
Place each chicken breast between two sheet of plastic wrap and using a meat mallet pound until the chicken is approximately 1/4 inch thick.
4.
To a large fry pan add two teaspoons oil and heat over medium.
5.
Dip each chicken breast into the flour mixture and turn to evenly coat. Cooking half the chicken at a time, add to the hot pan and cook 1-2 minutes on each side, adding oil as needed. Transfer chicken breasts to a baking sheet and broil until cooked through, about 3 minutes.
6.
Place cooked chicken breasts on toasted ciabatta rolls. Top with sliced tomato, mozzarella and prepared pesto.
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