Tuscanroastchickenwithtomatoeszucchiniandolives Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Cut the tomatoes lengthwise into quarters and remove the seeds. Trim the zucchini and cut it in half crosswise and then cut each piece in half lengthwise once if the piece is thin and twice if it is thicker, so that the pieces are relatively uniform.
• Remove the outermost layer of the fennel bulb and discard. Cut the bulb in half so that each half retains part of the stem end. Cut each half into 8 thin wedges so each wedge is held together by a little piece of stem.
• Put the vegetables into a large baking pan. Toss them with 2 tablespoons oil and 1/4 teaspoon of salt. Arrange the chicken pieces in the pan with the vegetables.
• In a small bowl combine 1 tablespoon of oil, 1/2 teaspoon of salt, the garlic, lemon zest and lemon juice. Rub the mixture into the chicken in the pan. Season with a few turns of pepper.
• Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary. Cook for about 20 to 30 minutes more until the chicken is done and the vegetable are tender and beginning to brown.
• Yield: 4 servings (A serving is one piece of chicken and 1 1/2 cups of vegetables)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
• Place the chicken breasts in the baking dish, and sprinkle olives over the top. Pour the beans over the chicken, then pour the spaghetti sauce over everything.
• Cover, and bake for 30 minutes in the preheated oven. Remove the cover, and continue baking for 10 minutes, or until chicken is no longer pink inside.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken and set aside on a plate.
• Add heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Add spinach and sun-dried tomatoes; simmer until spinach starts to wilt, about 1 minute. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.

Steps:

• Preheat oven to 400 degrees F. Coat a roasting pan with cooking spray. Line pan with lemon slices.
• In a smal bowl, stir together lemon juice, chopped garlic, lemon pepper seasoning, and 4 tablespoons olive oil. Rinse the chicken pieces and pat dry with paper towels. Place the chicken pieces on lemon slices and lightly brush chicken with some garlic-lemon mixture (reserve remaining garlic-lemon mixture). Season to taste with salt and pepper.
• Toss potatoes with tomatoes, zucchini, olives, rosemary and remaining 1 tablespoons olive oil until well coated. Arrange vegetables and whole garlic cloves around chicken, reserving liquid from the vegetables in case the pan dries out during baking.
• Bake for 20 minutes. Brush with reserved garlic-lemon mixture and bake until chicken is cooked through, another 20-25 minutes; add vegetable juices if necessary.
• Serve chicken with vegetables drizzled with pan juices and cheese.

Steps:

• Place chicken breasts halves between two sheets of heavy-duty plastic wrap; pound to ½ inc thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt, Italian seasoning, and pepper.
• Heat oil in a large nonstick skillet over medium-heat, add chicken. Cook 3 minutes on each side or until golden. Add tomatoes; cook 4 minutes or until tomato skins pop. Stir in balsamic vinegar and water. Cook 4 minutes or until chicken is done and liquid almost evaporates.

Steps:

• Preheat the grill to medium-high heat.
• Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.
• Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone.
• Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack.
• Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving.
• Serve the chicken on a bed of arugula with lemon slices.

Steps:

• Heat oven to 350ºF.
• Place chicken in single layer in shallow baking dish sprayed with cooking spray; brush with oil.
• Sprinkle with cheese.
• Bake 20 min. or until chicken is done (165ºF).

Steps:

• Heat a large, heavy, deep skillet over medium high heat.
• Season chicken with salt and pepper.
• Add 2 tablespoons extra-virgin olive oil, half the chicken pieces and a couple of crushed cloves of garlic.
• Brown chicken 2 minutes on each side and remove from pan.
• Add remaining oil and swirl around pan. Add remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove.
• Add vinegar to the pan and let it sizzle till most evaporates.
• Add butter, shallots, and rosemary to the pan and cook 2 minutes.
• Add flour and cook 1 minute.
• Whisk in wine and allow to reduce and thicken for 1 minute.
• Whisk in broth and bring liquids up to a low boil.
• Return chicken to the pan and simmer over moderate heat 7 to 8 minutes for boneless (or nearly double that for bone-in) to cook chicken thoroughly.

Steps:

• Heat the butter in a pan and add garlic paste, saute for 1-2 minutes.
• Add the chicken breasts and fry for 7-10 minutes, until it is light brown.
• Sprinkle all the spices on the chicken (salt, chilli flakes, black pepper, Italian seasoning).
• Now add the chopped spinach, mushrooms and sundried tomatoes and cook for 2-3 mins.
• Add cream and cheese. Simmer on low heat for 5 minutes and voila, your finger-licking creamy tuscan chicken is ready !
• Enjoy!

Steps:

• Combine oil, garlic, lemon zest and juice. Coat chicken with this, plus grind a few turns of pepper over it. At this point you can let it marinate up to a day or cook it right away (I like to let it marinate). When ready for baking, sprinkle a little salt over the chicken.
• Preheat oven to 375 degrees F.
• Roast chicken for 20 minutes, then add the fresh herbs. Cook for about 25 more minutes, or until chicken is cooked through. If you use bone-in chicken breasts, you will need to increase the cooking time.

Steps:

• Season the chicken all over with salt and pepper.
• Heat the oil in a skillet over medium-low heat.
• Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch.
• Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan.
• Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
• Add the heavy cream, salt, and pepper, bringing to a boil.
• Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
• Place the chicken back in the pan, spooning the sauce on top of the chicken.
• Enjoy!

Steps:

• Heat the oil in a heavy-based frying pan which can be used under the grill/broiler.
• Cook the chicken until golden. Remove and keep hot. Add the onion and peppers to the pan and saute gently until softened. Stir in the garlic. Return the chicken to the pan. Add the tomatoes, wine or chicken broth and oregano, and salt and pepper.
• Bring to the boil. Cover the pan tightly, lower the heat and simmer for 30-35 minutes or until the chicken is tender.
• When the chicken is thoroughly cooked, stir in the cannellini beans. Cover the pan again and raise the heat slightly. Leave to simmer for about 5 minutes more, stirring once or twice, until the beans are hot. Preheat Broiler.
• Sprinkle the breadcrumbs evenly over the mixture in the pan and grill until the crumb topping is golden brown. Serve immediately.

Steps:

• Heat oven to 400ºF.
• Combine vegetables in 13x9-inch baking dish sprayed with cooking spray. Top with chicken; drizzle with dressing.
• Bake 30 min. Reduce oven temperature to 350ºF. Bake 30 min. or until chicken is done (165ºF).