Category:
Main Dish

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Notes:
Rachel Ray

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Ingredients:
4 6-to 8-ounce pieces chicken breast, butterflied then pounded very thin (1/8- to 1/4-inch thick) 2 tablespoons EVOO – Extra Virgin Olive Oil or olive oil, divided Salt and pepper 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon oregano 1/2 teaspoon red pepper flakes 2 cloves garlic, thinly sliced 2 pints cherry tomatoes, halved A fat handful basil leaves 1 pound ball fresh mozzarella, very thinly sliced or shredded on fat toothed box grater 1/2 cup Parmigiano-Reggiano - See more at: http://www.rachaelrayshow.com/recipes/24488_pizzette_style_chicken_paillard/#sthash.vsIc0D9t.dpuf

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Directions:
Drizzle chicken with 1 tablespoon oil in a shallow dish and season with salt, pepper, granulated garlic and onion, oregano and red pepper flakes. Let marinate a few minutes Preheat broiler; preheat grill or griddle pan Heat a large skillet with a lid over medium-high heat with remaining tablespoon of olive oil, a turn of the pan. Add sliced garlic and stir a minute; add tomatoes and season with salt. Cover pan to trap heat and cook until tomatoes burst and soften, 8-10 minutes, shaking pan occasionally. Add basil to sauce and stir to wilt. While the tomatoes cook, grill or griddle-cook chicken a few minutes on each side then transfer to baking sheets. Top chicken with tomato sauce, mozzarella cheese and Parmigiano-Reggiano, as if it were a small pizza. Place under broiler and broil until top is bubbly and brown. - See more at: http://www.rachaelrayshow.com/recipes/24488_pizzette_style_chicken_paillard/#sthash.vsIc0D9t.dpuf

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