This is one of my wife’s favourite ways to have chicken breasts for supper. As much as I dislike having chicken this at least does taste very good. It pains me to say sometimes chicken isn’t a bad thing to eat. The way I look at cooking chicken is it had better be super simple, this hits the mark for that. Part of the reason for keeping it simple is when I handle chicken I may go overboard with the sanitation. When I make fried chicken I probably wash my hands a dozen times. Even the counter gets scrubbed a few times. There are a couple of other things I make with chicken that are a little complicated and with them I also get freaky with the sanitation. So I prefer keeping it simple with chicken.
A long time ago I learned that with most things you use chicken breasts for it is a good idea to pound it flat. Flattening a chicken breast allows it to cook evenly, you don’t over cook the thin end by the time the thick end is cooked. Since I am a sanitation freak I get to do everything without touching the breasts. I use a fork to get them on the plastic wrap and to get them off. I even salt and pepper them on the plastic wrap so the counter stays clean. I have been told I take sanitation to far when I am dealing with chicken but I would rather do it than get sick.
So this is a really simple recipe that tastes great and looks good enough to serve to company. You can prepare it a couple of hours in advance and keep it in the fridge. You can serve it with all kinds of different things, because it isn’t just a pale chicken breast your putting on a plate.
2 flattened chicken breasts
salt and pepper to taste
2 teaspoons strong mustard
1 tablespoon mayonnaise
1/2 cup grated mozzarella cheese
slices of tomato
Salt and pepper the chicken breasts, brush with mustard. Spread the mayonnaise on top, then the mozzarella cheese. Place the sliced tomato on the cheese and secure in place with the toothpicks, salt and pepper the tomatoes. Bake in a preheated 350 oven for 40 minutes, place on a plate and remove the toothpicks to serve.