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Ingredients
- 1 to 2 lbs Chicken breast or tenderloins (450 to 900)
- 1/4 Extra virgin olive oil (59 ml)
- 1/2 cup white wine (118 ml)
- 1 can 14 oz cherry tomatoes (400 grams)
- 1/4 Flour for drenching(35 grams)
- 1/2 lbs or more Mozzarella (250 grams or more)
- 2 Garlic cloves
- Fresh cherry tomatoes can be used (canned chopped style)
- Fresh basil
- Salt and fresh cracked black pepper for taste.
Instructions
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1. Pound your chicken, add salt and pepper in your flour.
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2. Drench chicken in flour and shake off the excess.
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3. Heat oil and garlic in a saute pan.
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4. Remove garlic once golden and saute chicken turning once (don’t worry about the chicken cooking thoroughly as it will finish cooking in the tomatoes later.
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5. If you have lots of chicken remove and repeat the process until all browned.
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6. Move all the chicken in pan and add you wine and let it evaporate.
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7. Add your can of tomatoes, once chicken and tomatoes are fully cooked, add your mozzarella slices on top and lots of fresh basil.
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8. Once mozzarella melts it’s ready to serve.
