MARGHARITA CHICKEN

‘The cheese melts all over the place on the pan so make sure you line it with parchment or foil so you don’t miss one drop of the ooey gooey mozzarella!’–The Midnight Baker

MARGHARITA CHICKEN

MARGHARITA CHICKEN

Ingredients

  • 4 large boneless, skinless chicken breast halves, butterflied
  • 4-8 thick slices of fresh tomato (see NOTES)
  • 1 cup fresh basil leaves
  • Salt & pepper to taste (I used about ½ tsp of each sprinkled on top of the assembled chicken)
  • 1 cup additional shredded mozzarella for topping
  • Marinade:
  • ½ cup dry sherry
  • 3 cloves garlic, finely minced
  • 1 tsp oregano
  • 2 tbs olive oil (extra-virgin preferred)
  • Filling:
  • 2 cups shredded mozarella cheese (see NOTES)
  • ¼ cup sour cream
  • 2 tbs soft breadcrumbs
  • 2 tbs Parmesan or Romano cheese (optional)

 

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