Servings:
Makes 6 servings
Ingredients
- 6 chicken cutlets (6 to 8 ounces each)
- 1 pound penne pasta, cooked according to package directions
- 1 cup olive oil
- 1 cup onion chopped
- 4 cup large garlic cloves, smashed (skins removed)
- 3 cup fresh plum tomatoes, diced
- 2 pound sliced mozzarella, sliced 1/4 inch thick
- 1 bunch fresh arugula, washed and drained
- 1 bunch Salt and freshly ground pepper to taste
Preparation
Baking Directions:
In a large sauté pan over medium heat, heat 1/2 cup olive oil, add the onion, 2 garlic cloves, and cook until lightly browned then add the chicken, season with salt and pepper.
Sauté chicken on both sides until cooked through; then remove and set aside.
In the same sauté pan, heat 1/2 cup olive oil over medium heat, add the remaining garlic cloves, plum tomatoes, season with salt and pepper, and simmer for 20 minutes.
Place chicken in a baking pan, top with sliced mozzarella and half of the tomato sauce.
Bake in 350 degree oven for 10 to 15 minutes until the cheese is bubbling.
Place the chicken on a serving platter, add the pasta, top with remaining tomato sauce, garnish with fresh arugula and serve.
