Recipe courtesy of Food Network Kitchen
Save Recipe Print
16 min
8 min
8 min

Nutrition Info



1. Lay chicken out on a work surface, season all over with salt and pepper. Arrange 1/4 cheese, 1 tomato, and 2 basil leaves over half each scallopini. Fold open ends over filling and secure each with a toothpick. Place flour in shallow plate with a lip, and dredge chicken. Transfer to a wax paper-lined plate. 

2. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add chicken and cook, turning once, until lightly browned and cooked through, about 5 minutes. Divide chicken among plates and discard oil. 

3. Return skillet to high heat. Add vinegar, bring to a boil while scraping up any browned bits, and cook until syrupy. Add broth, bring to a boil, and cook until mixture reduces to a glaze. Remove skillet from heat and whisk in remaining 1 teaspoon oil. Pour glaze over chicken and serve.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Penne with Sun-Dried Tomato Pesto

Recipe courtesy of Giada De Laurentiis

Turkey Meatloaf with Feta and Sun-Dried Tomatoes

Recipe courtesy of Giada De Laurentiis

Baked Goat Cheese Dip

Recipe courtesy of Food Network Kitchen

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Caramelized Vidalia Onion and Goat Cheese Tartlets

Recipe courtesy of Trisha Yearwood

Roasted Beet Salad with Walnuts and Goat Cheese

Recipe courtesy of Nancy Fuller

Buffalo-Chicken Macaroni and Cheese

Recipe courtesy of Food Network Kitchen

Sunny's Ham and Cheese Stuffed Chicken Breasts (Chicken Cordon Bleu)

Recipe courtesy of Sunny Anderson

Mac and Cheddar Cheese with Chicken and Broccoli

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories