Recipe

Tuscan Chicken Recipe

	Awadswo / All my dishes 2 years ago Just add a bottle of wine and crusty loaf of bread. Prep:20m Cook:30m Servings:6	Awadswo
	complex flavors

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Ingredients

Six 8 oz. Chicken breasts (skinless, boneless, rinsed and dried)

½ cup basil leaves

½ cup spring onions, scallions, or (thinly sliced)

¼ cup fresh lemon juice

2 Tablespoons capers

one 10 oz. Can artichoke hearts (drained and sliced)

3 tomatoes (seeded and sliced)

4 tablespoons olive oil

salt and pepper to taste

Directions

Preheat oven to 350° F.

Gently wash basil leaves and dry on paper towels. Lay basil leaves on top of one another, slightly overlapping, and roll up like a cigar and slice into thin pieces. Place in bowl.

Add the thinly sliced spring onions, scallions, or to the bowl.

Add the capers, lemon juice, sliced artichoke hearts, and sliced tomatoes.

Season with salt and pepper, and gently toss until mixed.

Coat baking dish with 1 Tablespoon of olive oil. Place chicken breasts in the baking dish so that they do not overlap.

Divide the basil-artichoke mixture between the 6 chicken breasts and lightly press it down to cover the breasts.

Drizzle the remaining 3 Tablespoons of olive oil over the chicken breasts.

Bake the chicken, uncovered in a 350 F oven, for 30 minutes, until firm.

Turn the oven onto “Broil” and broil the breasts on the top rack until the vegetables are browned slightly (about a minute). Watch closely to avoid burning.

Place chicken on a warm serving plate and drizzle with any juices from the pan. Garnish with lemon and fresh basil.

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