This recipe is something I created after eating at Piccolos in Mineola (https://piccolos-ristorante.com/). They have this dish which is a family favorite named Chicken Zingarella (or Chicken Zing). It was featured in a patch write up – https://patch.com/new-york/mineola/chicken-zingarella-at-piccolos#google_vignette.
Since it was a family favorite and we aren’t always out on Long Island, I decided to re-create the recipe so we can make it at home.
The traditional Chicken Zingarella is a roasted chicken in tomato sauce. This isn’t that. This is chicken breast stuffed with Mozzarella and Prosciutto and served in a pink marsala sauce.
Chicken Zingarella – The Way we make it
This isn't what you'd find traditionally by this name, but its what we call it.
Ingredients
- 4 Breasts Boneless Chicken Breasts
- 4 slices Prosciutto
- 8 slices Deli Mozzarella Cheese Sandwich Slices
- 1 tbsp. Olive Oil
- 2 tbsp butter
- 8 oz mushrooms sliced small
- 1/2 onion
- 3-4 cloves garlic sliced thin
- 1/2 tsp dijon mustard
- 1 tbsp tomato paste
- 1/2 cup Marsala wine
- 1 cup Heavy Cream
- 1/4 tsp corn starch
- 1 pinch salt and pepper seasoning to taste
Instructions
Chicken Prep
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Pound the chicken breasts into cutlets. Season both sides of the chicken with salt and pepper.
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Create a pocket by slicing in the middle of the cutlet. Add one slice of mozzarella and prosciutto into the pocket.
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As an alternative, pound the chicken breasts really thin and roll the prosciutto and mozzarella into them creating a roulade.
Cooking the dish and sauce
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Preheat oven to 350
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Add the oil and half the butter to the frying pan and melt on medium high heat.
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Put the chicken into the frying pan. You are cooking for temp and for color but you don't have to be done cooking as the chicken will go to the oven to finish cooking. Flip when the first side is golden brown.
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When both sides have a nice brown color move to baking dish. Place in 350 oven while making the sauce.
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In the same pan, place garlic, onion and mushrooms and cook until mushrooms have released their water and onions are brown. Careful not to burn garlic. 10-12 minutes
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Reduce heat and add Dijon mustard and tomato paste. Stir. Cook for 1-2 min
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Open oven and melt remaining slices of cheese over the chicken.
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Deglaze the pan with the marsala wine. Pouring it in and stirring for 1-2 minutes.
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Pour in the cream and stir completely. Cook or 1-2 minutes. If you want to thicken the sauce, create a slurry of water and the corn starch and mix in. You will need to boil the sauce to activate the corn starch.
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Serve chicken and pour sauce over it.
