Italian Flag Chicken

As a little Italian-American girl from Philadelphia, some might say I was destined to create this dish. I was craving chicken parm, but in an attempt to keep the love handles in check, I began racking my brain for a smart alternative. As always, I turned to Pintrest and Food Network for a little inspiration. And then the culinary clouds parted! I'd tower pesto, tomatoes, and mozzarella cheese atop a deliciously seasoned chicken cutlet. Okay, so maybe it's not as genius as the invention of Nutella. But I am telling you, this recipe is definitely a keeper!

Begin by seasoning chicken cutlets liberally with salt, pepper, and garlic powder. Make sure to season both sides of the chicken - wouldn't want one side jealous of the other! Grab your favorite pesto. If you're in a hurry, a store-bought sauce will serve the purpose; I promise I won't tell the Italians. Spread a heaping spoonful of the pesto over the top of each piece of chicken. Cut up a couple of ripe tomatoes and arrange the slices across each cutlet. Do yourself a favor: salt and pepper those tomatoes. I'm convinced. Seasoning every layer of your recipes makes all the difference in the world. Finally, sprinkle a combination of mozzarella and pecorino romano cheese on the tomatoes. The mozzarella melts beautifully and the pecorino brings a nutty and salty quality to the dish. Feel free to substitute parmesan if the pecorino cheese is a bit too pricey or difficult to find. Now simply slide the cutlets into the oven until the chicken is cooked through and the cheese is bubbly and scrumptious.

My family absolutely adored this recipe! The chicken was so juicy and flavorful that we didn't even miss the fried bread crumb coating found in a traditional chicken parmesan. And who could resist the gorgeous colors served up on this plate? Feel free to compliment the chicken with any of your favorite starches and vegetables. I personally opted for roasted potatoes and zucchini.

This recipe couldn't be any easier, and surprisingly you can feel great about eating it! As the Italians would say, buon appetito!

Italian Flag Chicken

Ingredients:

• 6 3-4oz chicken cutlets
• 6 tbsp pesto
• 2 medium tomatoes sliced
• 3/4 cup shredded mozzarella 
• 3 tbsp pecorino romano
• garlic powder
• salt and pepper to taste

Preheat oven to 350°F. Season each chicken cutlet with salt, pepper, and garlic powder. Place cutlets on a greased baking sheet. Spread 1 tbsp of pesto onto each cutlet. Top each cutlet with two slices of tomato. Sprinkle mozzarella and pecorino romano cheese evenly across the chicken. Bake the cutlets for 20 to 25 minutes until the chicken is cooked through and the cheese has melted. 

Serves 6