1 ball fresh mozzarella, cut into bite-sized cubes
salt and pepper
5 leaves basil, sliced into thin ribbons
2 chicken breasts, each sliced in half to make 2 flat, thin cutlets
2 cloves garlic, crushed
1 lemon, juiced
2 tablespoons olive oil
Salt and pepper
Instructions
Marinate chicken in the garlic, lemon, and olive oil for 15 minutes.
While the chicken is marinating, lightly steam the broccoli rabe for
about 5 minutes (this is just to soften its naturally tough texture).
Set aside.
Now for the chicken- heat a grill or grill pan on high heat. Grill
cutlets until cooked through, about 2-3 minutes per side. Cover
with foil and set aside.
And for the main event- in a large frying pan, heat 1 tablespoon
of olive oil on medium-high heat.
Add onion, and saute until soft, about 5 minutes
Add broccoli rabe and saute until the flavors are blended and the
rabe is heated through, about 5 minutes.
Add corn and tomatoes and saute for 1-2 minutes. Remove from
heat, add mozzarella, and cover.
Lightly brush bread with olive oil and toast (or grill) until crisp.
Rub ½ of a garlic clove over the surface of the toast.
To plate- the mozzarella should be lightly melted, but not stringy
—still holding the shape of the dice. Spoon the broccoli rabe and
tomato mixture into a small pile and top with a chicken cutlet.
Serve with a piece of the toasted bread on the side. For an extra
layer of flavor, add a quick shaving of parmesan cheese and
some fresh ground pepper.
Originally Submitted
5/13/2013
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