I made this recipe last night for dinner. I didn’t have the time to properly prepare the chicken so I just filleted the chicken breast and wrapped then around the tomato rather than folding them as in the recipe. I think it resulted in a moister outcome. The flavor was nice and light and I served it with risotto. It would be excellent with sauteed rappi or grilled greens too.

Chickenwithtomato_4

The recipe is on page 60 of the August issue of Gourmet. It is on website too at

http://www.epicurious.com/recipes/recipe_views/views/239250

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