A rockstar dinner made of chicken, mozzarella, basil, and flavorful charred Romesco sauce. This is a hearty dish the whole family will love! *Helpful tip: if entertaining, double or triple the recipe and serve family style!
Ingredients
· 4 (4-oz.) chicken cutlets
· 1 bottle LIVWELL Calabrian Chili Romesco Sauce
· 6 thin slices prosciutto (about 6 oz. total)
· 3 Tbsp. all-purpose flour
· 3 Tbsp. extra-virgin olive oil
· 3 Tbsp balsamic vinegar
· 1 cup low-sodium chicken stock
· 2 cups cherry tomatoes, halved
· 1 (8-oz.) container of small mozzarella
· 2/3 cup packed fresh basil leaves
Directions
-
Marinate chicken in Romesco Sauce in covered bowl for at least 1 hour in fridge (use about half the bottle, reserve 1/2 bottle for later).
-
After chicken marinates for at least one hour, remove from fridge and wrap 2 slices prosciutto around each piece of chicken, gently pressing prosciutto against chicken. Pour flour on a small bowl or shallow plate. Dip chicken in flour, shaking off any excess.
-
In a medium skillet over medium-high heat, heat oil. Cook chicken, turning halfway through, until chicken and prosciutto are golden and prosciutto is crisp, 2 to 3 minutes per side. Transfer chicken to a plate.
-
Pour vinegar into skillet and cook, scraping up browned bits, until almost completely reduced, about 30 seconds. Add stock and cook, stirring occasionally, until reduced by half, about 2 minutes. Return chicken to skillet and cook, turning a few times, until sauce thickens, about 2 minutes more. Remove from heat.
-
Transfer chicken to a platter. Drizzle more romesco sauce on top, then add tomatoes, mozzarella, and basil over top; season with 1/4 teaspoon salt. Serve warm. Mangia!
