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|Chicken Saltimbocca alla Sorrentina
|Recipe contributed by Joe Barracato
- 6 basil leaves for the chicken
- Salt & black pepper
- 6 thin slices chicken breast
- 6 thin slices mozzarella
- 6 tablespoons grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
Using your favorite tomato sauce, heat gently in a pot. Heat oven to 350F. Meanwhile, make the chicken: heat the oil in a shallow pan and lightly cook the seasoned slices of chicken breast. Arrange chicken in a large, shallow baking dish, adding the pan juices, and put a basil leaf on top of each piece. Next add a slice of mozzarella and spoon a little tomato sauce over the cheese. (Keep remaining sauce in the refrigerator and use to flavor some pasta at a later date.) Sprinkle with Parmesan cheese and place in a really hot oven for five minutes or until the cheese melts. The meat will become dry if overcooked, so don't be tempted to leave it longer. Makes 4 servings.
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