Mozzarella Stuffed Chicken Pomodoro
Tenderize chicken then cut about ¾ of the way through the chicken.
Place pesto and mozzarella inside pocket.
Use toothpicks to close the pockets then season.
Sear chicken until each piece is golden, about 4 minutes each side.
Make tomato sauce
- Cook garlic & shallots, then tomatoes until blister.
Stir tomatoes and add white wine. Then stir in chicken broth.
Add torn basil leaves, pepper, & salt. Then cook each breast in the sauce.
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About the Authors
We're Alec & Kat, the authors behind The Heirloom Pantry. We teach approachable, elevated recipes for the home cook, greatly inspired by our Japanese and Italian heritage.