Chicken, Ham, and Mozzarella Stacks With Marinated Tomatoes

Chicken, Ham, and Mozzarella Stacks with Marinated Tomatoes
Christopher Baker
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preparation
15
minutes
cooking
30
minutes
Serves 4

Ingredients

1
pound
tomatoes, cut into bite-size pieces
1/4
cup
chopped pitted kalamata olives
4
tablespoons
olive oil
kosher salt and black pepper
1
small zucchini (4 ounces), sliced
4
chicken cutlets (about 12 ounces)
8
slices deli ham (4 ounces)
4
ounces
fresh mozzarella, thinly sliced
1/4
cup
torn fresh basil leaves

Directions

  1. In a medium bowl, toss the tomatoes and olives with 2 tablespoons of the oil and ¹/₄ teaspoon each salt and pepper.
  2. Heat 1 tablespoon of the remaining oil in a large skillet over medium heat. Season the zucchini with ¹/₄ teaspoon each salt and pepper and cook until browned and tender, 2 to 3 minutes per side. Transfer to a plate.
  3. Add the remaining tablespoon of oil to the skillet. Season the chicken with ¹/₄ teaspoon each salt and pepper and cook until browned on one side, 1 to 2 minutes. Turn the chicken and, dividing evenly, top with the zucchini, ham, and mozzarella. Cover and cook until the cheese has melted, 3 to 4 minutes. Serve with the marinated tomatoes, sprinkled with the basil.

 

Charlyne Mattox
July 2012

Nutritional Information

  • Per Serving
  • Calories 374
  • Fat 25 g
  • Sat Fat 7 g
  • Cholesterol 80 mg
  • Sodium 1,008 mg
  • Protein 29 g
  • Carbohydrate 8 g
  • Sugar 5 g
  • Fiber 2 g
  • Iron 2 mg
  • Calcium 174 mg
What does this mean? See Nutrition 101.

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