Today's recipe is for crusted chicken cutlets with sliced pepperoni, served with sauteed grape tomatoes and tossed with capers and fresh mozzarella cheese.
two 5-6 ounce boneless skinless chicken breasts (see hints below)
sliced pepperoni as needed (approx. 16 slices) see hints below
1 - 1 1/2 cups grape tomatoes, sliced in half
4-ounces fresh mozzarella cheese, cut into 1/2 -inch cubes
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 tablespoon capers, well drained
2 tablespoons fresh chopped parsley (optional)
3 tablespoons olive oil
Slice 1 to 1 1/2 cups of grape tomatoes in half, and also cut about 4 ounces of fresh mozzarella cheese into 1/2-inch cubes.
Toss the cheese into a mixing bowl with a little sprinkling of dried basil and dried oregano, add about 1 tablespoon well drained capers and 2 to 3 tablespoons of fresh chopped parsley if you're using it. Add 2 to 3 tablespoons olive oil and toss to combine.
Place the two boneless, skinless chicken breasts between two sheets of plastic wrap and pound those until they're about 3/4-inch thick.
Remove the top layer of plastic and top each one with a layer of thin-sliced pepperoni. Put the plastic back on top and pound it again to help the pepperoni adhere.
Next, add a splash of olive oil to a large, heavy bottomed nonstick pan on medium high heat and, when the oil is hot, add the chicken, pepperoni side down.
Cook it along for a minute or two to crisp that side up a bit. Then, flip it over, turn the heat down a bit and finish cooking it through on the second side.
Take it out of the pan, add a little more olive oil if you need to and add the sliced grape tomatoes.
Cook those along for a minute of two and then toss the sliced grape tomatoes with the mozzarella cheese, and serve it up over the top of the cooked chicken.
Slice tomatoes and mozzarella cheese, and marinate cheese before handling raw chicken so there's no cross contamination.
Also, remove pepperoni from bag before handling chicken, and do not add leftover pepperoni back to bag.