This dish is super easy, super tasty, and everyone loves it!
INGREDIENTS FOR 4-6 PEOPLE
-12 chicken tenderloins
-250 g fiordilatte
-2 cups ripe grape/cherry tomatoes
-1 shallot
-1 cup A.P. flour
-1/2 cup EVOO
-1/2 cup white wine
-1/4 cup Parmigiano Reggiano or Pecorino Romano
-4 Tbsp butter
-1 tsp salt
-1/2 tsp black pepper
-Fresh basil
METHOD
1. Heat a wide pan on medium-high heat and heat your oven to 400F°
2. Season flour with pepper and half of the salt
3. Dredge chicken in the flour on both sides pressing down with your knuckles
4. Add 2 tbsp of the oil and half of the butter to the pan and fry the chicken in two batches on both sides for 30 seconds. Add more oil and the rest of the butter to fry the second batch
5. Remove the chicken and set it aside
6. Add half the remaining oil and the sliced shallot to the pan, and cook for a few minutes
7. Add the halved tomatoes, wine, remaining salt, and a few basil leaves to the pan, cover and cook until tomatoes release their juices
8. Add the chicken back to the pan and spoon some sauce on top of each piece
9. Slice the fiordilatte in 12 thin slices and top each piece of chicken with it
10. Drizzle some EVOO all over the top, sprinkle with the grated cheese, fresh basil and bake for 15 minutes
11. Serve and enjoy!
Buon Appetito Amici!⚪🌱🍅♥️🇮🇹
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