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Favourite Chicken Scallopini Al Pomodoro (Illustration)

A simple dish that’s delicious during any season.

Servings

3-6

Prep Time

30 min

Cook Time

35 min

Chicken Scallopini Al Pomodoro

Ingredients
  • 6 boneless skinless chicken breast halves
  • 5 tbsp teriyaki marinade and sauce, divided
  • 3 tbsp vegetable oil, divided
  • 1 cup green onions, sliced
  • 3 cups fresh plum tomatoes, chopped
  • 2 tbsp red wine vinegar
  • ½ tsp sugar
  • ½ cup all purpose flour
  • 2 eggs, beaten
  • 1 cup Italian breadcrumbs
  • 125 g Black Diamond Part Skim Mozzarella, thinly sliced
Preparation
  1. Flatten chicken breasts slightly; marinate in 4 tbsp of teriyaki sauce for 15 minutes.
  2. Heat 1 tbsp of oil in large frying pan. Add tomatoes, vinegar, remaining teriyaki sauce, and sugar. Bring to a boil, cover, and simmer for 15 minutes. With a potato masher, crush tomato mixture; transfer to bowl and keep warm.
  3. Meanwhile, drain chicken; dip in flour, then in egg, and finally in breadcrumbs.
  4. Heat remaining oil in same frying pan and cook chicken breasts, a few at a time, until no longer pink in centre.
  5. Return all chicken to pan, top with Black Diamond Part Skim Mozzarella and add green onions. Cover and cook over low heat until cheese melts.
  6. To serve, spoon sauce over chicken.
Cheese Tips:
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Cheddar cheese can be paired with a number of wines. From a light Pinot Gris to a rich red Malbec, cheddar is so accommodating it even goes well when sipping sake.

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Cheese Triumphs in Room Temperature

Serve ripened cheeses at room temperature because cold can mask their flavours. To temper cheese, remove it from the refrigerator 30-60 minutes before serving, depending on the hardness of the cheese. Leave the cheese in a fresh, well-ventilated area and cover with a damp towel or plastic wrap to prevent drying.

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