Regina Margherita Skillet Chicken

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 6 skinless chicken thighs or 4 skinless chicken breasts, pounded thinly
• 1/2 cup flour, approximately (any flour of your choice including gluten-free for those who require it)
• salt, to taste (be careful how much you add because the cheese contains salt!)
• cracked black pepper, to taste
• 2 tablespoons olive oil, as needed
• 1/4 lb fresh mozzarella cheese, sliced
• 1 large heirloom tomato, sliced about 1/4-inch (any variety and the freshest, best quality you can find!)
• fresh basil, for garnish (*not* dried basil, no!)

Recipe

• 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.