The Impressive and Easy Italian Chicken Dinner For Busy Weeknights

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while provolone is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is less expensive.

fresh basil

🥗Healthier: dried basil

💰Cheaper: spinach

Dried basil is convenient, and spinach can add a fresh element.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar is lower in calories, while apple cider vinegar is often cheaper.

Take 4 chicken breasts out of the pack and put them in the fridge the day before to dry out.

Fillet the chicken breasts to make them thinner and more even in size.

Pound the chicken breasts to about 1/4 inch thickness, covering them with plastic wrap while doing so.

Season the chicken with salt and black pepper on both sides.

Dredge the chicken in flour, coating both sides, and place them on a parchment paper lined baking sheet.

Heat a 14-inch stainless steel pan over medium heat until hot to prevent sticking.

Add about 3-4 tablespoons of olive oil and 1 tablespoon of butter to the pan.

Sear the chicken in the pan until browned, about 1-2 minutes per side, then remove to a plate.

Make a sauce in the same pan by adding 8 sliced cloves of garlic, 1 1/2 cups of no sodium chicken stock, 1 cup of dry white wine, and 2 tablespoons of fresh lemon juice.

Reduce the sauce until slightly thickened, then finish with 3 tablespoons of cold butter.

Top the seared chicken with the roasted red peppers and mozzarella cheese, then pour the sauce over the top.

Transfer the chicken to the oven and broil until the cheese is melted and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens