Tomato-and-Garlic-Stuffed Chicken Cutlets

Not as quick and easy as described. Tasty! Easy on the anchovy and parsley. I will try again minus the anchovy and will add cheese...

• Debbrown631

• Long Island, NY

• 1/27/2010

Skip it.

• ravj61

• Syracuse, NY

• 4/18/2009

This is very easy and doesn't taste bad. It just isn't memorable either. The anchovy paste doesn't add very much to the flavor so don't feel like you need to purchase it if you don't ave it on hand and the seasoning mix relies very heavily on salt to convey any flavor.

• beth21478

• 4/9/2009

Super easy to make and tasty. The presentation is excellent with great colors.

• Anonymous

• Santa Monica

• 9/22/2008

I hate anchovies, but I thought I'd try this anyways. The anchovies give it a nice flavour, that well, doesn't taste like anchovies. Definitely a recipe I'll make again.

• lehrski

• San Luis Obispo

• 8/4/2008

Definitely exceptional as far as simple chicken dishes go! very easy, I used a red and yellow tomato from the garden and a little smear of goat cheese. I also deglazed the pan with white wine and added butter for a simple sauce. Made smashed potatoes (recipe available on epicurious) and some steamed broccoli for a delicious meal. I highly recommend this meal for a simple weeknight dinner that is a big step away from simple chicken cutlets. Try it! AND DON'T SKIP THE ANCHOVY PASTE! It's essential!

• Anonymous

• washingotn, dc

• 7/22/2008

I used basil instead of parsley, but otherwise made it as written. So good and so simple.

• Anonymous

• Bowie, MD

• 5/16/2008

i did not use the anchovy, used basil because i like it, and was sugggested, sliced a boneless cutlet and pounded it, did not overcook as cautioned, and will definitely make it again just like that!! also used toothpicks to keep it together. husband loved it too! used my garden tomatoes

• Anonymous

• paramus nj

• 11/28/2007

I also like anchovy but thought that this was too fishy. The anchovy didn't meld with everything as I expected. I think I would have liked it more if I sauteed the anchovy, olive oil, garlic mix a little to soften the anchovy flavor then put it on the chicken. Still it was beautiful with my heirloom tomatoes. I will probably make it again but tweak it a little.

• jfain

• Columbus, OH

• 11/6/2007

Oh my gosh! These were SOOO good. I don't know why people tasted too much anchovy. I followed the recipe to the letter and the only problem I had was that the smaller chicken pieces came unfolded. But I think that was because I turned them too soon. The chicken was moist and flavorful and the pan juices were amazing! I will make this again and again. It was easy, tasty and beautiful. Company would think you spent ages making this when it only takes about 30 minutes.

• Anonymous

• Torrance, Calif.

• 10/2/2007

I was eager to try this recipe as it was simple and chicken recipes are always welcome. I did not have scallopini, so we took regular breasts, halved them width-wise and pounded them thin. They were still somewhat thicker than true scallopini. I also substituted green onions for parsley. The meat envelope held together in the pan surprisingly, and the result was pretty moist with a pleasant brown color. However I could still taste the anchovies, and it was just not that exciting. I'm not sure I'll make it again, except perhaps to use up the rest of the anchovy paste.

• Anonymous

• Chapel Hill, NC

• 10/1/2007

This recipe is exceptional! Impressive for company, but fast and simple as well. The anchovy adds a unique flavor that is not fishy or overpowering.

• elusive

• San Francisco, CA

• 9/17/2007

Delicious and soooo easy. After reading the reviews, I switched parsley for basil and it was definitely an improvement. I also used heirloom tomatos and they added so much flavor.

• Anonymous

• DC

• 9/17/2007

i reviewed this before, but i wanted to say to ktaormina from california that it's essential you use a scallopini chicken breast for this and cook it in the pan, using thighs in the oven is not the same. it's such a great recipe!!

• Anonymous

• philly,pa

• 9/10/2007

Easy, quick, full of flavor. I topped with feta cheese.

• Anonymous

• east of the mississippi

• 9/7/2007