Pollo Ai Quattro Formaggi Recipe
Chicken, pomodoro, imported cheeses
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Ingredients
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Pollo (chicken)
Pomodoro sauce
Quattro formaggi (four cheeses)
Finishing
Method
Pollo (chicken)
Prepare and season chicken
Pat the 4 chicken breasts dry with paper towels. If very thick, butterfly or pound to an even thickness about 1/2 inch. Rub both sides with 2 tbs olive oil, then season evenly with 1 tsp salt, 1 tsp black pepper and 1 tsp dried oregano.
Sear chicken
Heat a large oven-safe skillet over medium-high heat until hot. Add the chicken (no more than fits comfortably) and sear 3-4 minutes per side until golden brown. You are not cooking through — just developing color. Remove chicken to a plate and set aside.
Pomodoro sauce
Make the sauce
In the same skillet reduce heat to medium and add 1 tbs extra-virgin olive oil. Add the 2 minced garlic cloves and cook 30-45 seconds until fragrant, stirring so they don't burn. Add the 14 oz crushed tomatoes and 1 tbs tomato paste, stir to combine.
Season the sauce with 1 tsp sugar, 1 tsp salt and 1 tsp black pepper. Simmer gently for 8-10 minutes, stirring occasionally, until slightly thickened. Stir in 2 tbs chopped fresh basil at the end of cooking. Taste and adjust seasoning.
Return the seared chicken to the skillet, nestling each piece into the pomodoro so the sauce comes up around but not completely covering the chicken.
Quattro formaggi (assemble and bake)
Preheat oven
Preheat your oven to 400°F (200°C).
Combine cheeses: in a bowl mix 1 cup shredded mozzarella, 1/2 cup grated fontina, 1/2 cup grated Parmesan and 1/2 cup crumbled gorgonzola so they are evenly distributed.
Top the chicken: evenly sprinkle the mixed four-cheese blend over each chicken breast so each is well covered. If cheese mound is high, press slightly to adhere to the sauce.
Bake: transfer the oven-safe skillet (or place chicken in a baking dish if you used a separate pan) to the preheated oven. Bake 10-14 minutes, until the cheese is melted, bubbly and lightly golden and the chicken reaches an internal temperature of 165°F (74°C). If you want a more browned, slightly blistered top, finish under the broiler 1-2 minutes — watch carefully to avoid burning.
Finishing and serve
Remove the skillet from the oven and let rest 3-5 minutes. Scatter 8 fresh basil leaves over the chicken and sprinkle 1/4 tsp red pepper flakes to taste.