So I’ve had sun-dried tomatoes in my pantry (fancy term for a shelf in my kitchen) for a few months now. Why? Because I saw it in a recipe somewhere and then saw them in a supermarket and decided that better to have it when I want it than not to!
Yes. This is how my mind works. Sigh.
Anyway, then I got a new recipe book over Christmas and lo and behold: “Tuscan-Style Chicken” which uses sun-dried tomatoes!
<dancing emoji>
It also had some of my favourite ingredients such as paprika and spinach!
So last night, I decided to try it out. I’ve seen this in restaurant menus and I’m very sure I can’t make it half as well, but I wanted to try it out, then compare it to the restaurant versions and see what I did wrong.
Tuscan-Style Chicken
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Loading...Ingredients
- 1 large egg
- 3 tbsp plain flour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp paprika
- 1/4 tsp garlic salt/powder
- 4 chicken breasts
- 3 tbsp olive oil
- Sauce
- 1 onion
- 2 minced garlic cloves
- 1/4 tsp dried oregano
- 1 tsp paprika
- 160g sun-dried tomatoes
- 1 red bell pepper
- 1 tbsp tomato paste
- 250ml chicken stock
- 90g/3 cups spinach
- 1 tbsp chopped parsley
- 50g parmesan cheese
Instructions
Preheat the oven to 160°C
Whisk the egg lightly in a shallow bowl
Mix the flour, salt, pepper, oregano, thyme, paprika and garlic powder into another bowl
Dip the chicken breasts into the flour, then the flour until well coated. Shake off excess
Fry the breasts in oil over medium heat until golden
Place on a tray and put in the oven for 10 minutes
Meanwhile, fry the chopped onions over medium heat until translucent
Add the garlic, oregano, chopped tomatoes, tomato paste and chopped peppers. Cook for 2 minutes stirring.
Add the stock, season to taste (if your stock is salted don't add more salt!), bring to the boil then simmer for 5 minutes.
Add the cream, parmesan cheese and spinach. Stir and cook for a couple of minutes until the spinach wilts.
Remove the chicken from the oven. Check if it's cooked by slicing one breast with a knife. It should not look pink.
Add the chicken to the sauce and cook through for a few minutes.
Serve with rice, pasta or mashed potatoes
Notes
- This meal works so well if made the day before and left to absorb all the lovely flavours of the sauce.
- Add a pinch of red pepper flakes, or chilli powder to give your sauce a little zest
- If you get sun-dried tomatoes preserved in vinegar, make sure you rinse them off first - I made this mistake and it left my sauce a bit more tangy than I would have liked.
2 Comments
Rachael Mwine
February 17, 2024 at 9:42 pmSun dried tomatoes sounds like a rich people ingredient 🤣🤣.. This looks yummy though. I wanna try it.
Cynthia
April 4, 2024 at 4:55 pmHow do you cook this and leave it for the next day because the spices need to get better acquainted? Did I miss your post on self control? 😂
I have to try this.