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Margharita Chicken

Judith Hannemann
  • 60 minutes
  • Serves 4

INGREDIENTS

4

large boneless, skinless chicken breast halves, butterflied

4

thick slices of fresh tomato (see NOTES)

1 cup

fresh basil leaves

Salt & pepper to taste (I used about ½ tsp of each sprinkled on top of the assembled chicken)

1 cup

additional shredded mozzarella for topping

Marinade:

1/2 cup

dry sherry

3 cloves

garlic, finely minced

1 tsp

oregano

2 tbsp

olive oil (extra-virgin preferred)

Filling:

2 cups

shredded mozarella cheese (see NOTES)

1/4 cup

sour cream

2 tbsp

soft breadcrumbs

2 tbsp

Parmesan or Romano cheese (optional)