TUSCAN ROAST CHICKEN WITH TOMATOES, ZUCCHINI AND OLIVES
Make and share this Tuscan Roast Chicken With Tomatoes, Zucchini and Olives recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 1126.3, Fat 73.3, SaturatedFat 18, Cholesterol 243.8, Sodium 416.8, Carbohydrate 55.4, Fiber 8.5, Sugar 11.3, Protein 64.9
TUSCAN ROASTED CHICKEN AND VEGETABLES
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)
EASY TUSCAN CHICKEN
Make and share this Easy Tuscan Chicken recipe from Food.com.
Provided by DrGaellon
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a skillet with a tight-fitting lid, heat oil until it shimmers. Add chicken strips and garlic and saute until chicken is beginning to brown, about 5 minutes. Add beans, tomatoes and Italian seasoning. Stir well, cover, and simmer until chicken is cooked through, about 10 minutes.
Nutrition Facts : Calories 346.2, Fat 4.3, SaturatedFat 0.8, Cholesterol 65.8, Sodium 511.1, Carbohydrate 39.7, Fiber 9.5, Sugar 7.8, Protein 38.2
CHICKEN ORZO DINNER WITH CHEESY ROASTED ZUCCHINI AND TOMATOES RECIPE
Provided by JoycePelletier
Number Of Ingredients 30
Steps:
- 1 Wash and dry all produce. Preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Slice zucchini into ¼-inch-thick rounds. Cut tomato into wedges. Toss zucchini and tomato with 1 TBSP olive oil and half the Italian seasoning on a baking sheet. Season with salt and pepper. 2 Roast veggies until just shy of tender, about 10 minutes (we'll be adding more items to the sheet later). Once water is boiling, add half the orzo to pot (save the rest for another use). Cook, stirring occasionally, until al dente, 9-11 minutes. Drain, then return to pot. 3 With your hand on top of one chicken breast, cut ¾ of the way, parallel to cutting board, stopping before you slice through completely. Open it up and season all over with salt, pepper, and remaining Italian seasoning. Repeat with other chicken breast. 4 Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 3-4 minutes per side. Remove from pan and set aside on a plate. Meanwhile, chop mozzarella into ½-inch cubes. Halve lemon. Roughly chop parsley 5 Once veggies have roasted 10 minutes, remove baking sheet from oven. Heat broiler to high or increase oven to 500 degrees. Sprinkle veggies with panko, mozzarella, and Parmesan. Broil (or bake) until panko is golden brown, cheese is melted, and veggies are tender, 3-5 minutes. 6 Add juice from one lemon half and half the parsley to pot with orzo and toss to combine. Season to taste with salt and pepper. Divide orzo between plates. Top with veggies and chicken. Drizzle with any chicken juices from plate and a squeeze of remaining lemon half. Garnish with remaining parsley.
TUSCAN CHICKEN
This is quick and easy and only 7 points per serving under Weight Watchers. Don't let the "diet" aspect fool you - this is full of flavor. Serve with Spinach-Parmesan Fettucine (separate recipe)
Provided by NancyB
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 175.5, Fat 5.1, SaturatedFat 0.9, Cholesterol 68.4, Sodium 374.2, Carbohydrate 3.5, Fiber 0.8, Protein 27.9
TUSCAN CHICKEN IN LEMON-WINE SAUCE (SCALOPPINE AL LIMONE)
My husband and I learned to make this lemony chicken entree on a cooking vacation in Italy. The recipe is very quick and easy, yet bursting with flavor and tenderness. The sauce is made by whisking a beaten egg into the reduced liquids. We love it served over a side of pasta to soak up all the lemon-wine sauce.
Provided by CookinDiva
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Flatten each chicken breast by pounding gently with a flat meat mallet (Hint - pound chicken inside a Ziploc bag - no mess!). Sprinkle flattened breasts with salt and pepper. Then dredge chicken in flour; shake off excess.
- Heat butter and oil over HIGH heat; just before butter starts to brown, add the chicken pieces and saute quickly to brown, about 3 minutes. Flip and brown other side (3 more minutes). It doesn't need to be totally cooked through because it will cook more in the sauce later.
- Remove chicken to platter but leave all browned bits in the skillet.
- Add wine to browned bits in skillet and boil to reduce wine by almost half (about 3 minutes). Add chicken broth and bring to a boil.
- In a small bowl, whisk together egg and lemon juice. Stir egg/lemon mixture into simmering wine and broth, whisking constantly until sauce is smooth and a little thickened (about 2 minutes). It will thicken more when you put in the chicken breasts which have a flour coating.
- Add chicken and any juices back into the sauce; allow to simmer about 5 minutes until chicken is cooked through, turning chicken once. Add chopped parsley.
- Place chicken on platter and pour sauce over top; garnish with lemon slices and additional parsley sprigs.
- HINT: Please use FRESH lemons and parsley; it has a big impact on the flavor of the dish, and besides, no aspiring Italian chef would consider using otherwise!
TUSCAN ROASTED CHICKEN
This chicken is very juicy and garlic-y, while the lemon is subtle. An adaptation of a Healthy Appetite with Ellie Krieger recipe. Does not include time if you want to let it marinate.
Provided by Maito
Categories Chicken
Time 55m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 172.3, Fat 6.5, SaturatedFat 1.1, Cholesterol 75.5, Sodium 137.8, Carbohydrate 1.9, Fiber 0.5, Sugar 0.2, Protein 25.4
ROAST CHICKEN WITH ZUCCHINI, CARROTS, AND ONIONS
This light roast chicken meal is almost entirely hands-off, leaving you extra time at the week's end.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. In a large bowl, toss vegetables with oil; season with salt and pepper. Spread vegetables on two rimmed baking sheets and roast until tender and golden, 30 to 35 minutes. About 20 minutes into cooking, place chicken and sauce in a small baking dish, cover with foil, and bake alongside vegetables until heated through, about 15 minutes. Slice chicken and serve with vegetables and sauce.
Nutrition Facts : Calories 346 g, Fat 17 g, Fiber 6 g, Protein 27 g
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