I never realized Lidia Bastianich had a website, until I randomly came across her recipe online for Chicken Pizzaiola. The name certainly caught my attention! I mean, who doesn’t love pizza ingredients!
The website is Lidia’s Italy, which highlights her restaurants, her books, her cooking shows (she even has a YouTube channel), plus recipes, and much much more. Her latest cookbook is Felidia, which came out in October of 2021.
Of this recipe, she says, “This dish has quickly become one of our most popular at lunch. The chicken is so tender that you don’t need a knife to cut it. And the pizzaiola preparation is a favorite traditional of Italian American cuisine.”
The lunch she’s referring to is at Felidia, her flagship restaurant she opened in 1981 on Manhattan’s east side, although it now closed permanently.
4 boneless, skinless chicken breasts, about 2 pounds
1 cup buttermilk
1 1/2 cups panko breadcrumbs
3/4 cup freshly grated grana padano
1 teaspoon dried oregano, preferably Sicilian, on the branch
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil plus 1/4 cup leaves, and whole sprigs for garnish
5 tablespoons extra-virgin olive oil
2 cups prepared fresh tomato sauce
4 slices low-moisture mozzarella
Season the chicken breasts with salt, and place them in a resealable plastic bag. Pour in the buttermilk, and marinate in the refrigerator for 2 hours. Drain the chicken, and preheat the oven to 400 degrees.
Line a baking sheet with parchment paper. In a medium bowl, toss together the panko, grated Grana Padano, dried oregano, chopped parsley, chopped basil, 3 tablespoons of the olive oil, and ½ teaspoon salt. Stir to incorporate everything fully into the crumbs.
Put the drained chicken breasts in the bowl with the seasoned breadcrumbs one at a time, and pat well on both sides so the crumbs cover the chicken on all sides. Set the breaded chicken breasts on the parchment paper, arranged so they don’t touch each other.
Bake the chicken until the coating is crisp and browned and the chicken is just cooked through, about 15 minutes.
While the chicken bakes, combine the tomato sauce, the remaining 2 tablespoons olive oil, and ¼ cup basil leaves in a blender, and purée until smooth. Season with salt.
Pour the purée into a small saucepan, and warm it over low heat.
When the chicken is just cooked through, top with the sliced mozzarella and bake until the cheese is just melted, about 2 minutes.
Spread the tomato emulsion on plates, top with the chicken, and serve.
I served this chicken with simply sautéed spinach.
Maybe it’s not like eating pizza, but wow this chicken dish really is fabulous. I would use grated mozzarella instead of a slice. I don’t like the look of that.
The crust is wonderful, and the cheeses make it so tasty, along with the herbs, and of course with the sauce…. divine.