| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Olive oil |
| 2 |
|
Whole small chicken breasts skinless and boneless split and blotted dry |
|
|
Salt |
|
|
Freshly ground black pepper |
| 3/4 |
c |
Purchased marinara sauce =OR=- Spaghetti sauce |
| 1 |
ts |
Dried oregano; crumbled |
| 8 |
oz |
Fresh mozzarella cheese thinly sliced |
INSTRUCTIONS
IN A LARGE, HEAVY oven-proof skillet, heat the oil until hot and almost
smoking. Add the chicken breasts, turn back down to medium-high heat and
saute until lightly browned, about 3 minutes. Season with salt and pepper.
Turn and cook the second side for 1 minute. Remove the breasts, let them
cool slightly, then slice into a fan. Return the chicken to the pan, pour
over the marinara or spaghetti sauce, sprinkle on the oregano, place the
mozzarella slices on top. Turn on your broiler and adjust the rack to 6
inches from the heat. Run under the broiler until the cheese is hot and
bubbling. Serve at once with boiled orzo pasta.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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