Neapolitan-Style Stuffed Chicken |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Yummy and flavorful. Modified from a recipe in the Knoxville News-Sentinel. Ingredients:
1 medium yellow onion, sliced |
2 large garlic cloves, sliced lengthwise |
1 1/4 lbs plum tomatoes, sliced lengthwise into eighths |
salt and pepper |
4 boneless skinless chicken thighs or 4 chicken breasts |
4 ounces mozzarella cheese, ball cut into quarters (i used a mozzarella roll stuffed with prosciutto and gorgonzola, have fun and experiment!) |
4 halved sun-dried tomatoes packed in oil |
Directions:
1. Preheat oven to 350 degrees.
2. Oil medium size baking dish.
3. Place onion slices in bottom of baking dish.
4. Scatter sliced garlic over onions.
5. Top with tomato slices.
6. Season with salt and pepper and set aside.
7. Pound chicken into thinner pieces if desired.
8. Season chicken with salt and pepper.
9. Place one piece of cheese and one sun-dried tomato half on each piece of chicken.
10. Fold over and place in dish on top of tomato-onion mixture.
11. Brush tops of chicken with olive oil from sun-dried tomatoes and lightly season with salt and pepper.
12. Bake one hour.
13. Remove chicken from oven, and turn oven to broil.
14. Broil chicken for 3 minutes or until slightly crispy on top. (I skipped this step.).
15. Serve hot.
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