In a 3-inch sided saute pan, heat the vegetable oil to 350 degrees F.
Place the chicken breast between 2 pieces of plastic wrap, and pound the chicken until it is 1/4-inch thick. Remove the chicken and lightly season the breast with salt and pepper. Dredge the breast in the flour, then in the egg, and coat with bread crumbs. Put the chicken on a flat, workable surface, and place the red pepper and mozzarella down the center of the breast. Leave a 2-inch space at one end for closure, and starting at the other end of the breast, begin rolling the chicken, being careful not to lose the stuffing. Give the breast an even squeeze to secure the closure.
Slowly place the breast, seam side down, in the oil. Allow the breast to fry until it is a golden brown color, about 5 minutes, before turning. Cook the other side until golden brown, and remove the breast to a baking sheet. Put it in the oven and allow it to finish cooking, approximately 10 minutes.
Meanwhile, cook as much pasta as desired in a medium pot of boiling, salted water. Drain and reserve.
Very carefully fry the basil leaf in the same oil until translucent.
To serve the chicken, trim the outside edges of the breast, and then cut it on the bias. Coat a dinner plate with George's Pink Sauce and place some warm three-cheese tortellini in the center. Stand the Chicken Valentino in the front of the plate, exposing the stuffing. Garnish the plate with the fried basil leaf.
Heat the marinara sauce in a small saucepan. Stir in the cream and fresh basil. Serve underneath Chicken Valentino.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe copyright Jill Davie, 2003, All Rights Reserved
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