Sicilian Chicken Cutlets

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Sicilian Chicken Cutlets

This one skillet dish is quick and delicious.  This recipe is great by itself but it can also be served over pasta or salad. For this recipe you will need:

  • 1 ½ - 2 pounds boneless skinless chicken cutlets
  • 1 cup all-purpose flour for dredging
  • 2 tbsp. Victoria Taylor’s Sicilian Seasoning, divided
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 plum tomatoes, seeded and diced (1-14oz can of diced tomatoes can be substituted.
  • 8 oz. jar roasted red peppers, drained and sliced
  • 1 cup grated Italian cheese (I used a blend of Mozzarella, Provolone, Asiago, Parmesan, Romano, and Fontina)
  • 2 tablespoons fresh basil, shredded

For this dish you will need a large skillet with a cover. Make sure the chicken cutlets are about ¼” thick. If you have boneless chicken breasts instead of cutlets, trim off the fat and cut the breasts in half horizontally; place each half between two pieces of wax paper or plastic wrap and pound them flat. Season the chicken cutlets with salt and pepper. Place the flour in a shallow bowl, and mix with 1 tablespoon Sicilian Seasoning. Dredge the chicken in the flour and tap off the excess. Melt the butter and oil in the skillet over medium heat. Add the chicken in batches, and cook until it is browned on one side – about 2 minutes. Flip the pieces and brown the other side, about another 2 minutes. Remove the chicken from the pan and set aside. Repeat until all the chicken is cooked. In the same skillet, add the tomatoes, roasted red peppers, and the remaining Sicilian Seasoning. Add salt and pepper to taste. Bring to a simmer and cook until the separate ingredients come together as a sauce, about 5 minutes. Add the chicken back to the pan. Sprinkle the dish with the shredded Italian cheese and basil. Cover the skillet and simmer for another 2 minutes, until the cheese melts and the chicken heats through. Best,             Victoria  

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