don tano bongiorno's barely sicilian twist on chicken with mozzarella

bird is, and has constantly been, a popular nourishing dish. there are approximately as many approaches to put together a scrumptious chicken dinner as there are international locations with their specific recipes and tastes.

these days, i'll share with you a recipe for bird my mama used to make for us while we have been little. she smiles down on us from heaven these days understanding she did a terrific task. none of us became out to be criminals and none people ever got mixed up within the mafia. besides, i usually reassure worried vacationers to palermo that the mafiosi not convey tommy guns. they convey briefcases filled with hundred dollar payments and they purchase what they want instead of killing human beings for it.

in which was i? oh yes, my mama's fowl recipe - chook with mozzarella.

k, first you pick up a few boneless, skinless bird breasts. when you have big eaters you could want to do not forget one and a 1/2 per man or woman, or possibly even , and until you have got your personal little vegetable lawn at home, you need to pick out up some fresh basil leaves. (howdy, if it ain't were given basil in it, it ain't italian. what am i able to say?) and remaining however not least, a small block of mozzarella cheese. you can get the slices but it really is no longer as proper as the manner i will show you.

now, on a clean cutting board, you lay out the chicken breasts, clean side up, and cut several slits horizontally across the top, approximately 1/2 an inch deep.

get that oven going at about 400º.

you may line a pan with aluminum foil, if not, at least spray it with non-stick spray. lay the chook breasts out and insert a basil leaf in every open reduce, 1/2 a slice of clean tomato (roma is exceptional, but any tomato will do.) upload a nice thick slice of mozzarella cheese. and as a very last contact, slip in a thin slice of sparkling garlic.

now you lightly brush or spray a thin coat of olive oil over the hen. a few people like what they name italian seasoning, however i pick just salt, pepper, a bit sugar and perhaps a hint of oregano.

marsala (nearly sicily's countrywide beverage!) is going fantastic with this, but do not drink the whole bottle because you could dissipate your bird.

after approximately twenty minutes, you must test the fowl. i take advantage of one of these little metal skewers they test desserts with. if it comes out clean, your chicken is achieved. if now not, by that time you may simply turn the oven off and let the hen stay internal for another ten or fifteen mins.

whilst that is going on, you can boil any desire of pasta: spaghetti, rigatoni, mostaccioli or maybe desirable old elbow macaroni. children love that and that i bet dad loves it too.

for a pleasing sauce, throw a handful of lightly chopped garlic right into a pan with olive oil, and whilst it is getting absolutely hot, throw in some sliced onion and celery and inexperienced peppers. as soon as that looks quite an awful lot achieved, upload either some broth or, if no longer available, use some powdered beef or chook or tomato broth powder with a cup of water per teaspoon. not an excessive amount of. simply what you watched you may want for the own family.

as soon as it truly is boiled for a couple of minutes, strain it, add a can of tomato paste and perhaps a can of diced tomatoes and boil once more for a couple of minutes.

served with a green salad and parmesan cheese grated freshly on the desk, you've got a first rate dinner and the family will suppose you truely love them, although it's just ordinary to cook dinner.

ingredients:

1. hen tano

one or 1-half of boneless, skinless hen breasts in line with individual

one pound mozzarella cheese

two/three sparkling roma tomatoes

three/four cloves clean garlic

olive oil

zone pound fresh basil leaves

2. pasta

pasta of choice consistent with package instructions for portions

three. sauce

one pint of broth (canned broth, pork, fowl or tomato, is best).

deliver to boil and upload:

chopped celery

chopped onion

chopped peppers

finely chopped clean basil (using some thing is left over from the chicken stuffing

one small can of tomato paste

you possibly can of diced tomatoes

the sauce need to be simmered till it barely thickens.

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