Chicken Scallopini Marbella

Preparation time: 1 hour Cooking time: 15 mins Easy - for beginners Serves: 2

Description

This "Marbella" recipe is so easy! No overnight marinating. Just unbelievably succulent chicken breasts..flavors bursting w/a Marbella-inspired sauce combining the sweetest dried plums, garlic, Spanish olives. Close your eyes & you're in Costa del Sol.

Ingredients

2 chicken scallopini cuts, skinless/ boneless
1/4 c Progresso Italian-Style bread crumbs
3 Tbsp butter
1/2 head of garlic, crushed
2 Tbsp dried oregano
Coarse sea salt
freshly cracked peppercorn medley
1/4 c red wine vinegar
(I used Pompeian Gourmet.)
1/4 c extra virgin olive oil
5-6 large pitted dried plums
(I used Kirkland Sunsweet.)
6 med-large pitted Spanish green olives, cut in half (reduced sodium)
4 Tbsp capers w/ a bit of juice
1 bay leaf
2 Tsp golden brown sugar
1/2 cup white wine
(I used a nice Sauvignon Blanc.)
2 Tbsp dried parsley
2 Tbsp cream cheese
1/2 c. finely shredded mozzarella
(I used Borden.)
1/2 c cooked penne, al dente (reserve 1/4 c pasta water)

Method

In a medium-sized bowl combine garlic, oregano, salt and pepper to taste, red wine vinegar, olive oil, dried plums, olives, capers w/ caper juice, brown sugar, and bay leaf. Mix well. Cover, let sit for 1 hour.

Melt butter in large saute pan. Rinse chicken breasts, then coat in bread crumbs. Add to pan on medium-high. Saute for about 4 mins, then flip. Turn off heat. Add the vinegar/ olive oil/ plums mixture to pan (take out bay leaf.)

Turn heat to medium-low, and saute until mixture has reduced by 2/3.

Remove chicken to warm plate. Sprinkle shredded mozzarella over breasts.

Add wine to pan to deglaze. Saute for about 3 mins on low, scraping up bits. Turn off heat.

Add cream cheese, stirring until consistency is smooth. Thin sauce w/ pasta water to desired thickness. Add cooked pasta, stir until coated. Spoon half of hot mixture onto each plate. Place 1 chicken breast on top of each. Dust w/ parsley.

Serve immediately.

Bon appetit!