Name: Chicken Scallopini Al Pomodoro
Cuisine: Italian
Ingredients: 6 (about 1 ½ lbs/750 g) boneless, skinless chicken breast halves; 5 Tbsp (75 mL) bottled teriyaki marinade and sauce, divided; 3 Tbsp (45 mL) vegetable oil, divided; 1 cup (250 mL) sliced green onions; 3 cup (750 mL) chopped fresh plum tomatoes; 2 Tbsp (30 mL) red wine vinegar; ½ tsp (2 mL) sugar; ½ cup (125 mL) all-purpose flour; 2 eggs, beaten; 1 cup (250 mL) Italian bread crumbs; 125 g Black Diamond Mozzarella Cheese, thinly sliced

Black Diamond Mozzarella finishes off this Chicken Scallopini dish just right.

Courtesy of Black Diamond

ingredients

(about 1 ½ lbs/750 g) boneless, skinless chicken breast halves

Tbsp (75 mL) bottled teriyaki marinade and sauce, divided

Tbsp (45 mL) vegetable oil, divided

cup (250 mL) sliced green onions

cup (750 mL) chopped fresh plum tomatoes

Tbsp (30 mL) red wine vinegar

tsp (2 mL) sugar

cup (125 mL) all-purpose flour

eggs, beaten

cup (250 mL) Italian bread crumbs

125

g Black Diamond Mozzarella Cheese, thinly sliced

Ingredient Substitution Guide

directions

Step 1

Flatten chicken breasts slightly; marinate in 4 Tbsp (60 mL) teriyaki sauce 15 min.

Step 2

Heat 1 Tbsp (15 mL) of oil in large frypan.

Step 3

Add tomatoes, vinegar, remaining 1 Tbsp (15 mL) teriyaki sauce and sugar to pan.

Step 4

Bring to boil, cover and simmer 15 min.

Step 5

With a potato masher, crush tomato mixture; transfer to bowl; keep warm.

Step 6

Meanwhile, drain chicken; dip in flour, then in egg and finally in bread crumbs.

Step 7

Heat remaining 2 Tbsp (30 mL) oil in same frypan.

Step 8

Cook chicken breasts, a few at a time, until no longer pink in centre.

Step 9

Return all chicken to pan; top with cheese. Add green onions.

Step 10

Cover and cook over low heat until cheese melts.

Step 11

To serve, spoon sauce over chicken.

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Chicken Scallopini Al Pomodoro

ingredients

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