Tomato-and-Garlic-Stuffed Chicken Cutlets

• portions: 4 items
• temps total: 25 minutes

Ingrédients

1 large garlic clove, minced and mashed

1 tablespoon anchovy paste

1/4 cup finely chopped flat-leaf parsley

2 tablespoons olive oil, divided

4 (1/4-pound) pieces chicken scallopini (cutlets flattened to 1/4 inch thick)

1 large plum tomato, cut crosswise into 8 slices, discarding ends

Instructions

Stir together garlic, anchovy paste, parsley, 1/2 tablespoon oil, and 1/4 teaspoon pepper.

Pat chicken dry, then spread with parsley mixture. Fold chicken in half crosswise and insert 2 slices of tomato into each pocket. Season outside of pockets with 1/4 teaspoon salt and 1/4 teaspoon pepper (total), then brush with 1/2 tablespoon oil.

Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add chicken and brown 2 minutes per side. Reduce heat to low and cover skillet, then cook until chicken is just cooked through, 3 to 5 minutes more. Serve with pan juices.