Chicken Pizzaiola

If you read this blog you know I cook a lot of chicken.  I'm always looking for new ways to do it.  Here is a quick, simple, delicious chicken recipe you can add to your arsenal.

CHICKEN PIZZAIOLA

6 chicken cutlets (a boneless breast cut in half lengthwise so you get 2 thin pieces)
3 TBS olive oil (or canola)
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
salt/pepper
2 TBS chopped fresh parsley

Heat a big skillet (I like cast iron) over medium-high heat.  Season the chicken cutlets with salt and pepper on both sides.

When the skillet is very hot, add a few cutlets (do it in batches so they will brown properly).  You want the skillet to be hot so you get a good sear on the meat.  They should sizzle when they hit the skillet like this:

Cook for about 4-5 minutes (depending on the thickness of the cutlet).  When browned on the first side, flip and cook on the other side until it's browned, about 4 more minutes or so.

Remove to a plate and repeat until all the cutlets are browned.

Then, lower the heat to medium and add the garlic to the skillet, stirring often,

Cook, stirring, for about 2 minutes (be careful not to burn the garlic).

Next, add the tomatoes with their juice.

Return the chicken to the skillet, bring to a boil, then lower heat and simmer for 10-15 minutes (or until chicken is cooked through).

Garnish with fresh parsley.

I like to serve this with angel hair pasta and garlic bread.  This recipe is simple but delicious!  Plus, it's so quick to make that it's perfect for a weeknight meal.  You can use chicken, steak, pork, turkey or sausage.  Just be sure the meat is cooked through.  Versatile, easy and yummy...the perfect kind of recipe!  Enjoy!