Chicken Margherita

We're making Chicken Margherita with John Granata of Camille's Restaurant.

Ingredients

2 8oz. boneless chicken breast (butterflied)
½ lb. shredded mozzarella cheese
8 – 10 basil leaves
10 Roma tomatoes (seeded and diced)
1 tbsp. red onion (finely diced)
2 cloves garlic (chopped)
1 cup extra virgin olive oil
1 ½ cups heavy cream
½ cup Pecorino Romano cheese
Salt & Pepper

Steps

1. In a large bowl mix tomatoes, onion and garlic with ½ cup olive oil.

2. Chop 6 basil leaves and add to mixture.

3. Adjust flavor with salt and pepper and set aside.

4. Preheat oven to 400 degrees.

5. Stuff each breast with mozzarella cheese and 2 to 3 basil leaves each. Liberally salt and pepper each breast and drizzle with remaining oil.

6. Place on sheet pan.

7. Bake for 30 to 35 minutes.

8. In a large sauté pan add cream and reduce until it starts to thicken.

9. Add Romano cheese and the chicken into the pan.

10. Simmer for 5 minutes.

11. Place each chicken on a plate.

12. Spoon sauce all around and top with the marinated tomatoes.