Chicken Valentino
Serves: 3
Felicia King
1 January 1970
Based on User reviews:
43
Spice
45
Sweetness
54
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cups
Vegetable Oil1 cup
Bread Crumb1 large
Basil Leaf1 cup
Marinara Sauce (bottled)1 cup
Heavy Whipping Cream1 tbsp
Basil Leaves (chopped fresh)Directions:
1
Preheat oven to 350 degrees F
2
In a 3-inch sided saute pan, heat the vegetable oil to 350 degrees F
3
Place the chicken breast between 2 pieces of plastic wrap, and pound the chicken until it is 1/4-inch thick
4
Remove the chicken and lightly season the breast with salt and pepper
5
Dredge the breast in the flour, then in the egg, and coat with bread crumbs
6
Put the chicken on a flat, workable surface, and place the red pepper and mozzarella down the center of the breast
7
Leave a 2-inch space at one end for closure, and starting at the other end of the breast, begin rolling the chicken, being careful not to lose the stuffing
8
Give the breast an even squeeze to secure the closure
9
Slowly place the breast, seam side down, in the oil
10
Allow the breast to fry until it is a golden brown color, about 5 minutes, before turning
11
Cook the other side until golden brown, and remove the breast to a baking sheet
12
Put it in the oven and allow it to finish cooking, approximately 10 minutes
13
Meanwhile, cook as much pasta as desired in a medium pot of boiling, salted water
14
Drain and reserve
15
Very carefully fry the basil leaf in the same oil until translucent
16
To serve the chicken, trim the outside edges of the breast, and then cut it on the bias
17
Coat a dinner plate with George's Pink Sauce and place some warm three-cheese tortellini in the center
18
Stand the Chicken Valentino in the front of the plate, exposing the stuffing
19
Garnish the plate with the fried basil leaf
20
Heat the marinara sauce in a small saucepan
21
Stir in the cream and fresh basil
22
Serve underneath Chicken Valentino