Please enter the email you’re using for this account.
I love an easy, one-pan, colorful, quick, and delicious chicken dish. The flavors in this one develop quickly, and it can be served as a main or side dish. The addition of a drizzle of honey is always festive and sweet. Have a sweet new year.
6 butterflied chicken cutlets
salt, to taste
pepper, to taste
1/4 cup mayonnaise
4 ounces (110 grams) chopped Tuscanini Sun-Dried Tomatoes
1 cup chopped parsley
1 cup chopped basil
1/4 cup olive oil
3 tablespoons Tuscanini Balsamic Vinegar
3 tablespoons Gefen Honey
Season chicken cutlets with salt and pepper.
Mix mayonnaise and sun-dried tomatoes and spread evenly on all the cutlets. Mix the parsley and basil and spread evenly on top of the mayo. Roll up each cutlet and skewer to secure closure.
Heat olive oil in a heavy-based skillet with a lid. Pan-sear the rolled chicken, browning them on all sides. Cover the pan and allow to cook for 10 minutes. Then check with a meat thermometer for an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
Pull out the skewers. Drizzle balsamic vinegar and honey over the chicken. Allow the sauce to reduce to a glaze. Enjoy!
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
How Would You
Rate this recipe?
Please log in to rate
Reviews