By Dane Feldman
Photo by Dane Feldman.
Because September and October have been mild, and sometimes even hot, my family’s garden tomatoes are still growing. It is now nearly mid October and we have enough cherry tomatoes to feed a fleet. Thankfully, this recipe takes care of a fair bit of them.
This is inspired by a La Cucina Italiana recipe for deconstructed eggplant parmesan.
What you’ll need:
2 lbs thin-sliced chicken
3/4 cup extra-virgin olive oil
6 cloves garlic
4 cups cherry tomatoes, halved
4 tbsp grated pecorino romano cheese
4 oz fresh mozzarella cheese
2 tbsp oregano, dried
2 tbsp basil, dried
1 cup fresh basil leaves, torn
Preheat oven to 350.
Lightly dredge the chicken in flour. Heat 1/4 cup olive oil in a saute pan on medium-high heat. In 2 batches, saute the chicken for approximately 4 minutes per side. Add 1/4 for each batch of chicken. When each batch of chicken is finished, transfer to a cookie sheet.
When all of the chicken is cooked, let the pan cool for a few minutes. Then, add in the last 1/4 cup of olive oil and cook on medium heat. Add in the garlic and cook for about 2 minutes. Stir in the tomatoes and oregano. Cook for 10 minutes and break up the tomatoes as they cook. Add in the dried basil and grated cheese.
Cook for 2 more minutes then spoon the sauce over the chicken. Coat the entire cookie sheet with the sauce. Top each piece of chicken with a slice of mozzarella and basil leaves. Bake until the cheese melts and serve.