tomato-and-garlic-stuffed-chicken-cutlets-239250.json

{
    "directions": [
        "Stir together garlic, anchovy paste, parsley, 1/2 tablespoon oil, and 1/4 teaspoon pepper.",
        "Pat chicken dry, then spread with parsley mixture. Fold chicken in half crosswise and insert 2 slices of tomato into each pocket. Season outside of pockets with 1/4 teaspoon salt and 1/4 teaspoon pepper (total), then brush with 1/2 tablespoon oil.",
        "Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add chicken and brown 2 minutes per side. Reduce heat to low and cover skillet, then cook until chicken is just cooked through, 3 to 5 minutes more. Serve with pan juices."
    ],
    "ingredients": [
        "1 large garlic clove, minced and mashed",
        "1 tablespoon anchovy paste",
        "1/4 cup finely chopped flat-leaf parsley",
        "2 tablespoons olive oil, divided",
        "4 (1/4-pound) pieces chicken scallopini (cutlets flattened to 1/4 inch thick)",
        "1 large plum tomato, cut crosswise into 8 slices, discarding ends"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Chicken",
        "Garlic",
        "Tomato",
        "Kid-Friendly",
        "Quick & Easy",
        "Gourmet"
    ],
    "title": "Tomato-and-Garlic-Stuffed Chicken Cutlets",
    "url": "http://www.epicurious.com/recipes/food/views/tomato-and-garlic-stuffed-chicken-cutlets-239250"
}