Stock up on boneless chicken breasts when they go on sale and freeze. Thaw chicken to create a quick and easy meal any day of the week. Typically the size of the chicken varies from each package, so cutting them into uniformed pieces will create a more equal cooking time. It is also great for those that have different appetites. Those with a larger appetite can have several and those with smaller appetites such as children generally one piece is enough. This technique hopefully cuts down on the waste that can happen when serving people with different appetites.
1 lb. of boneless, skinless chicken breast cut in half horizontally creating a scaloppini style of chicken
1/2 cup of cornmeal
1/2 cup of parmesan cheese
1 egg beaten with 1 tablespoon of water
1/2 cup of vegetable oil
Jarred pesto about a 1/2 tablespoon per cutlet
A sprinkle of shredded mozzarella cheese per cutlet
Cut chicken in half horizontally to decrease the cooking time and prevent burning. Whisk egg and water together in a wide shallow bowl and mix cornmeal and parmesan cheese in another wide shallow bowl. Add oil to a medium to large cast iron skillet or regular skillet and preheat to medium high. Dredge chicken in egg mixture, then into cornmeal parmesan mixture making sure each cutlet is evenly coated and place into skillet. Cook chicken on both sides until lightly browned, yet not fully cooked. Transfer each cutlet to a baking sheet. Evenly top each cutlet with pesto and mozzarella cheese. Place into a preheated oven at 375 degrees for 10 minutes or until cheese is bubbling and chicken is cooked thoroughly. Cooking times will vary depending on the thickness of the chicken. No pink should remain in the middle.
Suggested Side Dish
Try Bogle Vineyards Pinot Noir (Russian River Valley), Farnese Sangiovese (Italy), Gabbiano Chianti (Italy), Peroni Nastro Azzurro® Birra (Italy) or Michelob® Pale Ale Dry Hopped.