Chicken Catupiry Recipe

Prepare and marinate chicken

Slice chicken breasts into 1/2-inch cutlets or pound to 1/4-inch thickness. In a bowl combine 2 tbs olive oil, minced garlic, lemon juice, smoked paprika, kosher salt and black pepper. Add chicken, toss to coat, cover and refrigerate 20–30 minutes (or up to 2 hours).

Sear the chicken

Heat a large skillet over medium-high heat and add 1 tbs olive oil or a light brush. When hot, add chicken cutlets (do not overcrowd) and sear 2–3 minutes per side until golden and just cooked through (internal temp 160°F/71°C because they will finish in the oven). Transfer to a plate and set aside.

Sweat aromatics

Lower heat to medium. In the same skillet add 1 tbs extra virgin olive oil and 1 cup diced onion. Sauté 4–5 minutes until soft and translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Build the sauce

Stir in 1 tbs tomato paste and cook 1 minute. Add 14 oz crushed tomatoes, 1 cup chicken stock, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, 1 tsp red pepper flakes, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat and simmer uncovered 8–10 minutes until slightly thickened. Taste and adjust seasoning.

Assemble in baking dish

Preheat oven to 375°F (190°C). Spread a thin layer (about 1/2 cup) of the light tomato sauce in the bottom of a 9x9-inch or similar baking dish. Place seared chicken cutlets in single layer on top of the sauce. Spoon remaining sauce evenly over the chicken (about 3/4 cup).

Add cheeses

Distribute the 6 oz Catupiry cheese in small dollops over each cutlet (spread slightly with the back of a spoon). Top with shredded or sliced housemade mozzarella (about 1 cup) and sprinkle 2 tbs grated Parmesan evenly over the top.

Bake

Dot the dish with 1 tbs butter cut into small pieces around the edges for gloss. Bake in the preheated oven 12–15 minutes, until cheese is melted, bubbly and lightly golden and internal chicken temperature reaches 165°F (74°C). If you want a more browned top, broil 1–2 minutes watching carefully to avoid burning.

Finish and garnish

Remove from oven and let rest 3–5 minutes. Sprinkle chopped fresh parsley and an optional squeeze of lemon over the top. Serve hot with reserved sauce from the baking dish spooned over, alongside rice, mashed potatoes, or crusty bread.