Chicken Cutlets with Artichokes, Tomato, and Mozzarella Recipe

2 skinless boneless whole chicken breast, halved, the fillets separated, and pounded 1/4-inch thick to form 4 cutlets
Salt and freshly ground black pepper
1/2 cup all-purpose flour seasoned with salt and pepper, for dredging the cutlets
1/4 cup unsalted butter
2 tablespoons olive oil
1 teaspoon minced garlic, or to taste
1/4 cup dry white wine
1/4 cup fresh lemon juice
8 (1/4-inch-thick) slices tomato
1 cup sliced drained marinated artichoke hearts
8 (1/4-inch-thick) slices mozzarella
2 tablespoons minced fresh parsley leaves

Sprinkle the chicken cutlets with salt and pepper, to taste, and dredge them in the flour, coating them thoroughly and shaking off the excess.
In a heavy skillet, heat 2 tablespoons of the butter and the oil over moderately high heat until the foam subsides. Saute the cutlets in 2 batches for 1 minute on each side, or until they are just cooked through, transferring them as they are cooked to a heated flameproof platter.

Remove the skillet from the heat, add the garlic, and cook it over moderately low heat, stirring, until it just begins to color. Add the wine and the lemon juice and simmer the mixture until it is reduced by half.

Remove the skillet from the heat, add the remaining 2 tablespoons butter, and swirl the skillet until it is incorporated. Pour the sauce over the cutlets and top the cutlets with the tomato, the artichoke hearts, and the mozzarella. Broil the cutlets under a preheated broiler about 3 inches from the heat until the mozzarella is melted and sprinkle the cutlets with the parsley.

Recipe courtesy Gourmet Magazine

Spinach & Sausage Stromboli

Ingredients:
1 loaf white or Italian bread dough, thawed & risen
1 (12 oz.) package frozen spinach soufflé, thawed
5 tbsp. all-purpose flour
1/2 lb. bulk Italian sausage, thoroughly cooked, drained, and crumbled
1 (7 oz.) jar roasted red peppers, drained and coarsely chopped
2/3 cup Monterey Jack cheese, grated Olive or vegetable oil

Method:
Roll bread dough into 10 x 15-inch rectangle.
Combine thawed spinach soufflé and flour in a medium bowl; add cooked sausage, peppers, and cheese. Spread mixture on top of dough rectangle to one inch from edges. Roll dough up as for jelly roll, starting at long edge.
Place stromboli in center of baking sheet that has been sprayed with non-stick cooking spray, keeping seam side down and tucking ends under. Cut several ventilation slits into top of stromboli to allow filling to show through.
Bake at 350 degrees F for 45-50 minutes or until brown. Brush with oil. Allow to cool slightly before slicing. Can be served with a sprinkle of parmesan cheese. Preparation time: 1 hour

Baked Olive Antipasto

Ingredients:
8 oz. Greek olives, drained
1 (14-oz.) jar artichoke hearts, drained, rinsed & coarsely chopped
2 roasted red bell peppers, cut into thin strips
1/4 cup extra virgin olive oil
6 cloves garlic, sliced lengthwise and cut into thin strips
2 tsps grated orange peel
1 tsp. fresh thyme leaves
4 oz. fresh mozzarella cheese, cubed

Method:
Preheat oven to 425° F.
In a shallow baking dish, combine olives, artichokes, roasted bell peppers, olive oil, garlic, orange peel and thyme.
Bake for 15-20 minutes or until heated through and aromatic. Let olives stand for 5 minutes.
Stir in mozzarella cheese cubes and serve immediately. Serves 8Preparation time: 30 minutes

Shrimp and Linguine Fra Diavolo

1 pound linguine 6 tablespoons extra-virgin olive oil 1 cup small diced onion 3 tablespoons minced garlic 2 to 3 teaspoons crushed red pepper flakes 1 1/2 cups canned tomato sauce 2 tablespoons tomato paste 1 1/2 pounds shrimp, peeled and deveined with tails removed 1 teaspoon salt, plus more for pasta water 2 tablespoons chopped fresh parsley leaves 1/2 cup grated Parmesan, optional

Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot. Cook for 5 minutes and then drain; pasta will be only partially cooked. As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 3 to 4 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste. Cook the sauce until reduced by about half, about 5 minutes. Add the shrimp to the pan and cook for 2 minutes. Add the partially cooked pasta to the pan along with 1 cup of the pasta cooking water and continue to cook the pasta in the sauce until al dente, about 3 to 4 minutes. Season the pasta with the salt and garnish with the parsley. Toss to combine and serve with grated Parmesan, if desired.