Tuscan Chicken
Here’s a recipe for a Low-Fat, Low-Sodium Tuscan Chicken with a tomato cream sauce and basil garnish. This recipe is flavorful, healthy, and perfect for a light meal. This recipe goes great with oven roasted potatoes. https://www.cooksc.com/post/roasted-yukon-gold-potatoes-w-cook-s
Chicken
4 boneless skinless chicken breasts (breast halves)
1 Tbs Extra Virgin Olive Oil
1 Tbs Cook’s Put That On Everything
Tomato Cream Sauce
1 cup half and half (or a lactose free alternative)
4 garlic cloves minced
2 tsp of tomato paste
⅛ teaspoon black pepper
⅓ cup sundried tomatoes (sliced)
¼ cup shredded Parmesan cheese
½ cup chopped fresh spinach
Garnish: ¼ cup of fresh sliced basil and ¼ cup of cherry tomatoes
1. Preheat oven to 425 degrees F.
2. Place chicken breasts on a cutting board and along cover with a piece of plastic wrap. Use a rolling pin, smooth meat mallet to flatten the thick side of the chicken so that it is an even thickness.
3. Place chicken breasts in a 9×13" baking dish (or a larger based on the size of the breast. (They should have about an inch between them) . Sprinkle the Cook’s Put That On Everything on both sides of the breast. Drizzle chicken with oil and rub with seasoning
4. Whisk together cream, garlic, tomato paste, and pepper until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken in the baking dish (you don’t want to completely cover the chicken but it’s ok to have some covered).
5. Bake at 425 degrees F for 16-20 minutes, until an internal temperature of 165 degrees F is reached in the thickest part of the chicken (cook time will depend on the size of your chicken).
6. Remove pan from oven and stir spinach into sauce. The sauce may separate as it cooks (it is NOT curdled!) — just give it a stir and it will come together. Cover pan and allow chicken to rest for 10 minutes while the spinach wilts.
7. Uncover garnish with basil and tomatoes and serve
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