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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pound the chicken pieces thinly then dredge lightly in flour seasoned with salt and pepper. Tip: I use a fine mesh sieve. 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. | 2. Heat up the olive oil a large skillet over medium heat. | 3. Place the chicken pieces in the pan and cook until golden on both sides. You will need to do this in batches. Transfer the browned pieces onto a warming tray or lined baking sheet in a low oven (300º or thereabouts.). | 4. Once browning is complete, transfer all the cooked chicken parts to the warming tray arranging them singly on the tray. | 5. On each piece place about 2 thin slices of the fresh mozzarella and several tomato slices. | 6. Return the baking sheet to the oven and melt the cheese slightly-perhaps only a few minutes-checking periodically. | 7. Transfer the chicken to a serving platter. | 8. Garnish the chicken with minced fresh basil and a sprinkle of cracked black pepper. | 9. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	6	skinless	skinless	-	-	-	-
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
salt				-	-	-	-
black pepper			cracked	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
mozzarella cheese	1/4	lb	sliced	367.4103	30.866999999999997	15.3768	20.2643
heirloom tomato	1		sliced	-	-	-	-
basil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.