Often while Cristina is teaching Zumba, I am on dinner duty. When I have time to get creative, I like to come up with something great to surprise her when she comes home hungry. One of my go to dishes is Chicken Marsala, but I wanted to try something a bit different that would have some of the same elements but bring it to a new level. Working with what I had in the house, I came up with a great new creation that we LOVED and some of Cristina’s co-workers loved the next day when she brought leftovers! I figured I would name it after my lovely fiancée, since she loved it so much.
- 1 pound or so of thinly sliced chicken cutlets
- 1 ball of fresh mozzarella
- 1/2 of white onion chopped
- 1/4 cup of parsley chopped
- 2 strips of thinly sliced prosciutto
- 1/4 cup chicken broth
- 1 cup Marsala wine
- extra virgin olive oil
- salted butter
- sea salt
- fresh ground black pepper
- crushed red pepper
- Chop up your tomato, mozzarella and onions
- Lightly flour your chicken
- Prep your pan over medium-high heat with about 2 TBSP of olive oil and about a TBSP of butter
- Place your chicken in the pan, and then salt and pepper each side as you cook it
- Once lightly browned and almost completely cooked, remove from pan and set aside
- Next, place your sliced tomatoes into the same pan and season with olive oil, salt, pepper, black pepper and crushed red pepper, to taste. Cook until they are seared nicely on both sides. About 1-2 mins total of cook time.
- Remove and set aside tomatoes for a moment.
- Now add another 2 TBSP and 1 TBSP of butter as well as the onions, Marsala wine, chicken broth, a bit more of salt, pepper and crushed red pepper to taste. Cook the onions and sauce for a couple more minutes until the ingredients are melded and the onions are translucent and soft.
- Place the chicken back into the pan. Then place a tomato slice on each of the pieces of chicken.
- Place half of a prosciutto slice on each piece of chicken. Then place a piece of fresh mozzarella on top of the prosciutto, tomato and chicken.
- Drizzle the mozzarella with olive oil and season with salt and pepper.
- Sprinkle a bit of the chopped parsley on top the fresh mozzarella and then cover loosely with either a cover (or in my case since I didn’t have a cover large enough, a glass baking dish.) Simmer on low until the mozzarella gets nice and melted. Then, enjoy, preferably with a nice glass of red wine!