Recipe

Entertaining - Tuscan Chicken Recipe

Add Step-by-Step Photos	Shandy / All my dishes 1 year, 10 months ago This dish is everything in one dish: sauteed chicken cutlets topped with fresh spinach and drizzled with lemon aioli. The recipe came from The Tasting Room in Omaha, NE. I had so much fun making all the different steps that created the one flavorful ... More Prep:30m Cook:30m Servings:4	Shandy
	lemon garlic tomato confit spinach shallots oliveoil

Tomato Confit Ingred

Sauteing Shallots, G

Tomato Confit

Dipping for Chicken

Sourdough Baguette w

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Ingredients

1/2 c. mayonnaise

4 T. fresh lemon juice, divided

5 T. olive oil, divided

1/3 c.chopped shallots

3 garlic cloves, minced

Pinch of dried crushed red pepper

1/2 c. dry white wine

2 (14 1/2 ounce) cans diced tomatoes with basil, garlic, and oregano

1/2 c. all-purpose flour

Pinch of Cayenne pepper

3 large eggs

1 c. grated Romano or Parmesan Cheese, divided

2 T. thinly sliced fresh basil leaves

3 T. butter

4 large skinless, boneless chicken breast halves, cut horizontally in half

2 (4-inch) pieces baguette, halved horizontally (I used a sour dough Baguette)

4 c. fresh spinach (about 2 ounces)

Extra Virgin Olive Oil (for drizzling)

Directions

Directions:

Whisk mayonnaise and 3 T. lemon juice in small bowl.

Heat 3 T. oil in large skillet over medium-high heat. Add shallots, garlic, and crushed red pepper; saute until shallots are translucent, about 2 minutes. Add wine; simmer until reduced by half, about 1 minute. Add tomatoes with juice. Simmer until thick, stirring frequently, about 10 minutes. Season tomato confit with salt and pepper. Cool.

DO AHEAD: Lemon mayonnaise and tomato confit can be made 1 day ahead. Cover separately and chill.

Preheat oven to 250 degrees F. Set rack in rimmed baking sheet (jelly roll pan). Whisk flour and pinch of cayenne pepper in wide shallow bowl. Sprinkle with salt and pepper. Whisk eggs, 3/4 c. cheese, and basil in medium bowl. Sprinkle with pepper. Melt butter with remaining 2 T. oil in large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, dredge chicken breasts in flour, shaking off excess. Dip into egg mixture to coat. Transfer chicken to skillet and cook until browned and cooked through, about 3 minutes per side. Place on prepared rack. Transfer to oven to keep warm while cooking remaining chicken.

Place baguette slices, cut side down, in any remaining butter-oil mixture in skillet and cook until toasted, about 1 minute. Transfer to work surface; spread toasted baguette slices with the tomato confit. Place 2 chicken cutlets in each of 4 shallow bowls. Drizzle with some of lemon mayonnaise. Top with spinach, drizzle with remaining 1 T. lemon juice, olive Oil, and any remaining lemon mayonnaise. Sprinkle with remaining 1/4 cup cheese; season with salt and pepper. Tuck 1 baguette slice inside each bowl.

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Comments

kukla 1 year, 10 months ago said:
I really like Tuscan-style foods, so this is right up my alley :) I like the idea of putting spinach on top of warm chicken, like a salad, and drizzling with lemon aioli...Thanks, Shandy!

conner909 1 year, 10 months ago said:
This looks really good and a definite change of pace! The lemon aioli sounds like it is a great complement to the tomato confit. Thanks!

michellem 1 year, 6 months ago said:
Yum..this looks wonderful. I have to try this one soon!

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