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Here, chicken breasts are stuffed and then seared until golden-brown. The pan sauce is made separately, which both saves time and prevents the stuffing from getting into the velvety sauce.
Chicken Cutlets with Tomatoes and Basil - FineCooking
Boneless chicken breasts cook very quickly when butterflied and pounded thin. Topped with tomatoes, garlic, and basil and served on a bed of arugula, they make a colorful and tasty weeknight supper.
This recipe couldn’t be simpler: Just roast the chicken until cooked through, brush with a three-ingredient glaze, and broil until golden-brown.