Seared Sage-Marinated Breast of Chicken
Petto Di Pollo Marinato Con Salvia


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Seared Sage-Marinated Breast of Chicken
Petto Di Pollo Marinato Con Salvia
cookbook: Lidia's Italian-American Kitchen
main ingredients: chicken
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serves: 6 servings

Here is a quick, tasty and light dish that can also be done with veal scallopine or turkey breast cutlets. Served with a tossed salad, it's all you need for a great summer meal. Leftovers, if there are any, make a tasty sandwich stuffer.
 

Ingredients

6 boneless, skinless chicken breast, (about 2 pounds)
12 fresh sage leaves
salt
freshly ground pepper
½ cup extra-virgin olive oil
4 garlic cloves, peeled

Directions

Place the chicken pieces between two sheets of plastic wrap and pound them lightly with the smooth side of a meat mallet or small, heavy skillet to a thickness of about 1/4 inch. Repeat with the remaining chicken pieces.

Lay 2 or 3 sage leaves on one side of each breast and fasten them to the breast with a toothpick, weaving in and out as if you were taking a stitch. The toothpicks should lie flat. Season the chicken generously with salt and pepper and lay them in a baking sheet into which they fit comfortably. Rub both sides of the chicken breasts with the oil. Whack the garlic cloves with the flat side of a knife and scatter them over the chicken. Cover the pan tightly with plastic wrap and refrigerate1 hour.

Heat one or two large, nonstick or well-seasoned cast-iron skillets over medium-high heat. Add as many of the chicken pieces, sage side down, as will fit in a single layer. Cook until well browned on the underside, about 2 minutes. Turn the chicken and cook until the second side is browned and no trace of pink remains in the center, 1 to 2 minutes. (If you don't have enough pans, or large enough pans, to cook the chicken in one batch, keep the first batch of chicken warm on a baking sheet in an oven turned to the lowest setting while cooking the remaining chicken.) Serve immediately.

Lidia's Italian American Kitchen

One of Lidia's most personal and instructive cookbooks, "Lidia’s Italian-American Kitchen", focuses on Lidia’s own experience in America, and her connection in Italian-American cuisine. It is the story of how Italian-American cooking is a cuisine born of adaptation and necessity, created by new immigrants who tried to recreate the flavors of their homeland using whatever American ingredients they had access to.

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