You don't have to be Teresa Giudice's kind of Italian to cook – and eat! -- like one.
"I had to put this one first because it's my favorite recipe in this book," the New Jersey Housewife writes in her third cookbook (and next Best Seller?), Fabulicious Fast & Fit. In an excerpt published online, she writes: "Like my children, I love them all, but this one just has a special place in my heart (and like one of my children, it happened by accident-kidding!) I'm always mixing and matching ingredients in the kitchen; one day, I mixed up a bruschetta topping but ran out of bread, so I pulled some chicken breasts from the freezer and ecco!"
Bring the taste of Italy into your home with these ingredients:
3 ripe plum (Roma) tomatoes, seeded and cut into 1/2-inch dice
1/2 cup finely chopped onion
1 medium celery rib, cut into 1/4-inch dice
1/4 cup dry white wine
2 tablespoons chopped fresh Italian parsley
2 tablespoons extra-virgin olive oil, plus more for the pan
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
4 boneless, skinless chicken breast halves (about 11/2 pounds)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
"Position a rack in the upper third of the oven and preheat the oven to 450ºF. Lightly oil a 13 x 9-inch baking pan. Combine the tomatoes, onion, celery, wine, parsley, oil, garlic, and red pepper flakes in a medium bowl. Set aside while the oven is preheating," Teresa instructs.
Next, turn your culinary attention to the chicken. "One at a time, place a chicken breast half between 2 plastic storage bags. Using a flat meat pounder or a rolling pin, pound the chicken until it is 1/2-inch thick. Season with the salt and black pepper."
How do you bring it home? Find out in Fabulicious Fast & Fit. Get more from Teresa – and all the Jersey Wives – using our Tweet Tracker.
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