Chicken Scallopini with Three Cheeses

By cdrier

Ingredients

• 2 tsp. extra-virgin olive oil
• 4 boneless skinless chicken breast halves (about 1 3/4 lb. total)
• salt and freshly ground black pepper
• 2 oz. pecorino or provolone cheese, freshly grated
• 1 oz. fontina thinly sliced
• 6 oz. fresh mozzarella cheese, sliced
• 1 ripe tomato, peeled, seeded, and chopped
• 1/2 tsp. dried oregano
• 1 tbsp. finely chopped fresh basil or parsley

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350 degrees F. Lightly oil a 13 X 9 x 2-inch baking casserole with 1/2 teaspoon of oil. Place each chicken breast half between two sheets of wax paper and pound them with a mallet or the side of a cleaver until they are thin scallopini and about 9 x 6 inches. Arrange the chicken to cover the bottom of the baking casserole. Season the chicken with salt and pepper. Sprinkle the cheeses and tomato on top. Sprinkle with the oregano and season with a little more salt and pepper. Drizzle the remaining olive oil over the casserole. Bake until bubbling, about 25 minutes. Sprinkle the basil on top and serve.