1 1/2poundsboneless chicken filletsor thighs sliced in half across the equator
1/2teaspooncrushed red pepper
12cherry tomatoeshalved (or quartered, if large)
14ouncecan diced tomatoes
14ouncecan crushed tomatoes
1large sprig fresh basilplus chopped leaves for serving
8ouncesfresh mozzarella ballssliced in half
salt and pepper
In a large skillet* or sauteuse, heat the oil over medium until shimmering.
Add the pancetta and cook until crispy. Transfer the pancetta to a paper-towel-lined plate.
Season the chicken pieces with salt and pepper, and then add them to the pan with the pancetta drippings. Brown on one side, and then flip to finish the cooking the chicken through (to test, slice through a thick piece and inspect the insides for doneness). Transfer the chicken to a plate to rest.
Add the anchovies, capers, olives and crushed red pepper to the pan. Stir until sizzling and fragrant.
Mix in the garlic and continue cooking for 30 seconds more. Pour in both cans of tomatoes, the sprig of basil, plus a big pinch of salt. Give everything a good stir, and reduce the heat slightly to maintain a gentle simmer. Let the tomato mixture cook for 15 minutes. If splattering is a problem, partially cover the skillet with a lid or piece of foil.
Remove the basil sprig, reduce heat to low, and return the chicken to the sauce and let rewarm. Arrange the mozzarella ball halves among the chicken. Top the skillet with the crispy pancetta and chopped basil leaves.
Serve the Pizza Chicken with a salad or crusty bread.
* If you prefer gooey pools of mozzarella, use an oven-safe skillet to prepare the dish, and then place the skillet under the broiler for a couple of minutes, until the cheese is melted and bubbly. Do this before finishing with the crispy pancetta and basil leaves.Recipe adapted from Melissa Clark and the NYT for the stovetop.
Pizza Chicken was originally published on https://soupaddict.com/pizza-chicken/