Master Recipe
Baked Chicken Cutlets with Tomatoes and Herbs
serves four
NOTE: Brining
does improve the flavor and texture of the cutlets, but if you are
short on time, skip step 1 and add salt to the parsley
mixture.
3/4 cup kosher salt or 6 tablespoons table salt
3/4 cup sugar
4 boneless, skinless chicken cutlets (about 6 ounces each), fat trimmed and tendons removed (see figures 1 and 2); rinsed and thoroughly dried
1/4 cup chopped fresh parsley leaves
1/4 teaspoon cayenne pepper (optional)
2 medium garlic cloves, minced very fine
Salt and ground black pepper
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried oregano
2 cups cored and chopped fresh plum tomatoes (about 6 tomatoes) or drained and chopped canned tomatoes
INSTRUCTIONS:
1. In gallon-sized, zipper-lock plastic bag, dissolve salt and sugar in 1 quart of water. Add chicken and seal bag, pressing out as much air as possible; refrigerate until fully seasoned, about 45 minutes. Remove from brine, rinse well, and dry thoroughly with paper towels.
2. Preheat oven to 450 degrees. Combine parsley, cayenne, garlic, pepper, and salt (omit if chicken was brined) in small bowl. Rub chicken all over with herb mixture.
3. Combine oil, oregano, tomatoes, and salt and pepper to taste in medium bowl. Spoon half of tomato mixture into 13 by 9-inch roasting pan. Place chicken on top and cover with remaining tomato mixture.
4. Roast until chicken is cooked through, 15 to 20 minutes, basting once or twice with pan juices. To check for doneness, cut into thickest part of one breast with small knife. If there is any hint of pink, return chicken to oven till done. Serve immediately.
VARIATIONS:
Asian-Style Baked Chicken Cutlets with Tomatoes and Herbs
Follow master recipe, making the following changes: Substitute 1/4 cup chopped fresh cilantro for parsley. Add 1 tablespoon minced fresh ginger to cilantro mixture. Replace oregano with 4 thinly sliced scallions.
Baked Chicken Cutlets with Tomatoes and Porcini Mushrooms
Dried Italian porcini mushrooms lend richness but not fat to baked chicken breasts. A little of their soaking liquid is added to the pan for moisture. Any other dried mushrooms, especially morels or shiitakes, may be substituted.
Place 1 ounce dried porcini mushrooms in medium bowl and cover with hot tap water. Let mushrooms soak until softened, about 20 minutes. Carefully lift mushrooms from liquid, pat dry, and finely chop. Strain soaking liquid through sieve lined with paper towel. Reserve 1/4 cup strained soaking liquid for this recipe, saving the rest for another use. Follow master recipe, making the following changes: Substitute 1/4 cup chopped fresh basil leaves for parsley. Omit cayenne and oregano. Add mushrooms and reserved soaking liquid to tomato mixture.