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1
Preheat oven to 350 degrees F.
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2
In a 3-inch sided saute pan, heat the vegetable oil to 350 degrees F.
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3
Place the chicken breast between 2 pieces of plastic wrap, and pound the chicken until it is 1/4-inch thick.
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4
Remove the chicken and lightly season the breast with salt and pepper.
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5
Dredge the breast in the flour, then in the egg, and coat with bread crumbs.
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6
Put the chicken on a flat, workable surface, and place the red pepper and mozzarella down the center of the breast.
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7
Leave a 2-inch space at one end for closure, and starting at the other end of the breast, begin rolling the chicken, being careful not to lose the stuffing.
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8
Give the breast an even squeeze to secure the closure.
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9
Slowly place the breast, seam side down, in the oil.
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10
Allow the breast to fry until it is a golden brown color, about 5 minutes, before turning.
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11
Cook the other side until golden brown, and remove the breast to a baking sheet.
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12
Put it in the oven and allow it to finish cooking, approximately 10 minutes.
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13
Meanwhile, cook as much pasta as desired in a medium pot of boiling, salted water.
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14
Drain and reserve.
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15
Very carefully fry the basil leaf in the same oil until transclucent.
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16
To serve the chicken, trim the outside edges of the breast, and then cut it on the bias.
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17
Coat a dinner plate with George's Pink Sauce and place some warm three-cheese tortellini in the center.
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18
Stand the Chicken Valentino in the front of the plate, exposing the stuffing.
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19
Garnish the plate with the fried basil leaf.
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20
1 cup bottled marinara sauce
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21
1/4 cup heavy whipping cream
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22
1 tablespoon chopped fresh basil leaves
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23
Heat the marinara sauce in a small saucepan.
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24
Stir in the cream and fresh basil.
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25
Serve underneath Chicken Valentino.
