I found this recipe stashed away in the deep recesses of the RootsLiving library.
The details of how I created it are sketchy. The last time I made this was probably 10 years ago. And I’m guessing I created it by working with ingredients I already had in the house.
This dish is great when you have fresh tomatoes and basil from your garden, but you don't have to wait until then to try it.
I knew it would be good because I took the time later to type it up and file it away.
I made this last night for dinner and it is a winner. It’s a fresh take on chicken cacciatore. And following in the tradition of many Italian dishes, it tastes even better the next day.
- Chicken breasts, pounded flat or chicken cutlets (6)
- Mushrooms, quartered or sliced (16 oz)
- Nepitella (Or a combination of basil and mint), fresh or dried. (About 2 tbsp.)
- Salt and pepper to taste
- Tomatoes, chopped up and chunky (4)
- Olive oil
- Italian bread or Sourdough bread
- Sun-dried tomato paste
- Garlic, crushed but kept whole (1 or 2 cloves)
- Basil, fresh. (About 3 or 4 tbsp. sliced and chopped)
What I did:
Fry mushrooms in olive oil. Add salt and pepper and nepitella and cook until brown and done. Set aside.
Saute chicken over medium-high heat. When one side finishes cooking, turn over and spread dabs of sun-dried tomato paste over it. Then turn chicken over, and do the same to the other side. Cook chicken in batches like this.
Add all chicken back into the frying pan. Add mushrooms and chopped tomatoes and basil, and salt and pepper to taste. Cover pan and cook until done. Place in a serving dish.
Take slices of bread and cook in a little olive oil. Spread some sun-dried tomato paste on the bread as it cooks and add a dab of butter to taste.
Serve a slice of bread with each chicken plate. Chicken can be placed on top of the bread too. Be sure to spoon on some sauce and serve.
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