Regina Margherita Skillet Chicken

1. 1

   Pound the chicken pieces thinly then dredge lightly in flour seasoned with salt and pepper.

2. 2

   Tip: I use a fine mesh sieve.

3. 3

   To do this, place the chicken in a shallow pan to catch any flour dust then lightly coat the chicken pieces with flour using the sieve.

4. 4

   Heat up the olive oil a large skillet over medium heat.

5. 5

   Place the chicken pieces in the pan and cook until golden on both sides.

6. 6

   You will need to do this in batches.

7. 7

   Transfer the browned pieces onto a warming tray or lined baking sheet in a low oven (300 degrees or thereabouts.

8. 8

   ).

9. 9

   Once browning is complete, transfer all the cooked chicken parts to the warming tray arranging them singly on the tray.

10. 10

    On each piece place about 2 thin slices of the fresh mozzarella and several tomato slices.

11. 11

    Return the baking sheet to the oven and melt the cheese slightly-perhaps only a few minutes-checking periodically.

12. 12

    Transfer the chicken to a serving platter.

13. 13

    Garnish the chicken with minced fresh basil and a sprinkle of cracked black pepper.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.