Ingredients
  • 4 6-to 8-ounce pieces chicken breast, butterflied then pounded very thin (1/8- to 1/4-inch thick)
  • 2 tablespoons EVOO – Extra Virgin Olive Oil or olive oil, divided
  • Salt and pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon oregano
  • 1/2 teaspoon red pepper flakes
  • 2 cloves garlic, thinly sliced
  • 2 pints cherry tomatoes, halved
  • A fat handful basil leaves
  • 1 pound ball fresh mozzarella, very thinly sliced or shredded on fat toothed box grater
  • 1/2 cup Parmigiano-Reggiano
Preparation

Drizzle chicken with 1 tablespoon oil in a shallow dish and season with salt, pepper, granulated garlic and onion, oregano and red pepper flakes. Let marinate a few minutes
 
Preheat broiler; preheat grill or griddle pan

 
Heat a large skillet with a lid over medium-high heat with remaining tablespoon of olive oil, a turn of the pan. Add sliced garlic and stir a minute; add tomatoes and season with salt. Cover pan to trap heat and cook until tomatoes burst and soften, 8-10 minutes, shaking pan occasionally. Add basil to sauce and stir to wilt.
 
While the tomatoes cook, grill or griddle-cook chicken a few minutes on each side then transfer to baking sheets. Top chicken with tomato sauce, mozzarella cheese and Parmigiano-Reggiano, as if it were a small pizza. Place under broiler and broil until top is bubbly and brown.


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