Here's a twist on what to do with all those cherry tomatoes. Instead of adding them to a salad, roast them to bring out the flavor and turn them into a warm salsa. You can buy chicken already thin-sliced for scallopine, or you can slice boneless, skinless chicken breast halves. This recipe would also work well with turkey cutlets.
- 2 pints stemmed cherry tomatoes, large ones cut into quarters, smaller ones cut in half
- 1 cup finely chopped onion
- 1/4 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 1/2 pounds thin-sliced boneless, skinless chicken breasts (eight 1/4-inch slices)
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
Preheat the oven to 300 degrees.
In a large bowl, toss together the cherry tomatoes, onion and oil; add salt and pepper to taste. Transfer to a shallow baking dish or roasting pan, about 9 by 11 inches. Bake until the tomatoes are soft and the mixture bubbles, 50 to 60 minutes. Set aside and keep warm.
About 15 minutes before the tomatoes are finished, start cooking the chicken. Sprinkle the scallopine with salt and pepper to taste. In a large frying pan over medium-high heat, add the vegetable oil and butter. When the butter has melted and the oil mixture is hot, working in batches, add enough chicken cutlets to fit in the pan without crowding. Cook until lightly browned on one side, 2 to 3 minutes, then turn the pieces over and cook another 2 to 3 minutes or until cooked through. Set aside and keep warm.
Divide the scaloppine among individual plates. Spoon 1/4 of the roasted tomato mixture down the center of each portion. Serve immediately.
Adapted from former Food section recipe editor Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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