Tomato-And-Garlic-Stuffed Chicken Cutlets

• 1 large garlic clove, minced and mashed
• 1 tablespoon anchovy paste
• 1/4 cup finely chopped flat-leaf parsley
• 2 tablespoons olive oil, divided
• 4 (1/4-pound) pieces chicken scallopini (cutlets flattened to 1/4 inch thick)
• 1 large plum tomato, cut crosswise into 8 slices, discarding ends

1. Stir together garlic, anchovy paste, parsley, 1/2 tablespoon oil, and 1/4 teaspoon pepper.
2. Pat chicken dry, then spread with parsley mixture. Fold chicken in half crosswise and insert 2 slices of tomato into each pocket. Season outside of pockets with 1/4 teaspoon salt and 1/4 teaspoon pepper (total), then brush with 1/2 tablespoon oil.
3. Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add chicken and brown 2 minutes per side. Reduce heat to low and cover skillet, then cook until chicken is just cooked through, 3 to 5 minutes more. Serve with pan juices.

garlic, anchovy paste, flatleaf parsley, olive oil, chicken scallopini, tomato

Taken from www.epicurious.com/recipes/food/views/tomato-and-garlic-stuffed-chicken-cutlets-239250 (may not work)