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!

Chicken Cordon Bleu

Chicken Cordon Bleu is a chicken breast stuffed with ham and cheese, breaded and fried.  It's delicious, but heavy.  I make a version that gives you all the same flavors, but is a lot lighter and easier to make.  I used to make this dish all the time, but just sort of forgot about it until my Old School Italian Husband mentioned it the other day.  I thought it was time to bring it back and share it on the blog.  It's quick enough to make on a weeknight, but delicious enough to serve at a dinner party.  Gotta love recipes like that.

CHICKEN CORDON BLEU

4 chicken cutlets (chicken breast cut in half horizontally so it's thinner)
4 slices deli ham
4 slices Swiss cheese (I used provolone - the picky boys don't like Swiss)
Creole mustard (or Dijon)
salt/pepper

Preheat oven to 400 degrees.

Lightly oil a baking sheet.  Place chicken cutlets on baking sheet and season with salt and pepper.

Here is the creole mustard I like to use but you can use Dijon if that's what you have.  Brush a thin layer of mustard onto each piece of chicken.  *Safety reminder:  Spoon some mustard into a bowl.  Don't contaminate the mustard jar with raw chicken!

Lay a slice of ham over the mustard on each piece.

Next, lay a slice of cheese on each piece.

Bake in a 400 degree oven for 20 minutes.  If you have thicker pieces of chicken you'll need to bake a little longer.

How easy was that?  And just look how yummy these look!

The chicken is tender and juicy and flavored just perfectly from the mustard, ham and cheese.  Plus, without the breading, these are much lighter than the original version.  My Pickiest Eater Ever Son loves this dish even though he hates mustard!  It just all works together.  I hope you give this one a try and enjoy it as much as we did.