Don Tano Bongiorno's Slightly Sicilian Twist on Chicken With Mozzarella
Don Tano Bongiorno's Slightly Sicilian Twist on Chicken With Mozzarella
Chicken is, and has always been, a popular nourishing dish. There are about as many ways to prepare a delicious chicken dinner as there are countries with their different recipes and tastes.
Today, I will share with you the recipe for the chicken my mother used to make for us when we were little. He smiled down at us from heaven today knows he did a good job. None of us turned out to be criminals and none of us ever got mixed up in the Mafia. In addition, I always reassure travelers to Palermo concerned that Mafiosi no longer carry tommy guns. They were carrying a bag filled with hundred dollar bills and they buy what they want, not kill for it.
Where am I? Oh yes, my chicken recipe Mama - Chicken with Mozzarella.
Okay, first you pick up some boneless, skinless chicken breast. If you have a big eater you might want to consider one half per person, or maybe even two, and unless you have a small garden vegetable alone at home, you should take a few leaves of fresh basil. (Hey, if it is not got basil in it, it is not Italy. What can I say?) And last but not least, a small block of mozzarella cheese. You can get a slice but it was not as good as I'll show you.
Now, on a clean cutting board, lay out your chicken breast, smooth side up, and cut several slits horizontally across the top, about half an inch deep.
Get that oven going around 400º.
You can line the pan with aluminum foil, if not, at least spray with non-stick spray. Lying chicken breast and insert a basil leaf on each cut open, half piece of fresh tomato (Rome is great, but every tomato will do.) Add a nice thick slices of mozzarella cheese. And as a final touch, slip a thin piece of fresh garlic.
Now you soft brush or spray a thin layer of olive oil over the chicken. Some people like what they call the Italian seasoning, but I prefer just salt, pepper, a little sugar and maybe a little oregano.
Marsala (Sicily practically the national drink!) Went great with this, but do not drink the whole bottle because you might burn your chicken.
After about twenty minutes, you should check out the chicken. I use one of those small metal skewer them test the cake with. If it comes out clean, your chicken is done. If not, at that moment you can only change the oven and let the chicken remain inside for another ten or fifteen minutes.
While this is happening, you can boil another option pasta: spaghetti, rigatoni, mostaccioli or maybe good old elbow macaroni. The kids love it and I'm sure my father loves it too.
For a nice sauce, tossing a handful of lightly chopped garlic into a pan with olive oil, and while it was getting really hot, toss in some chopped onion and celery and green pepper. After that looks pretty much done, either add some broth or, if not available, use some powdered beef or chicken broth or tomato powder to a cup of water per teaspoon. Not too much. Just what do you think you'll need for the family.
After it is boiled for a few minutes, strain, add a can of tomato paste and maybe a can of diced tomatoes and simmer for a few minutes.
Served with a green salad and fresh grated Parmesan cheese at the table, you've got a great dinner and family will think you really love them, even though it was just a routine for cooking.
Material:
1. Chicken Tano
One or 1-1 / 2 boneless, skinless chicken breast per person
One pound of mozzarella
Two / three fresh Roma tomatoes
Three / four cloves of fresh garlic
Olive oil
quarter pound fresh basil leaves
2. Pasta
Pasta choice according to package directions for the amount
3. Sauce
One liter of broth (canned broth, beef, chicken or tomatoes, fine).
Bring to a boil and add:
chopped celery
chopped onion
chopped peppers
finely chopped fresh basil (use whatever remains of stuffing chicken
one small can of tomato paste
one can of diced tomatoes
The sauce should be simmered until slightly thickened.
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