Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 cup olive oil
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup Kalamata olives, chopped
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Baking dish
- Mixing bowl
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine flour, salt, black pepper, garlic powder, dried basil, dried oregano, and dried thyme.
3. Coat chicken breasts in the flour mixture, shaking off any excess.
4. In a baking dish, heat olive oil over medium heat.
5. Add chicken breasts to the baking dish and cook until browned on both sides, about 3-4 minutes per side.
6. Remove chicken from the baking dish and set aside.
7. Add white wine and chicken broth to the baking dish, scraping up any browned bits from the bottom.
8. Add sun-dried tomatoes and Kalamata olives to the baking dish and stir to combine.
9. Return chicken breasts to the baking dish, spooning the tomato and olive mixture over the top.
10. Sprinkle grated Parmesan cheese over the top of the chicken.
11. Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and cheese is melted and golden brown.
12. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 365
Total Fat: 20g
Saturated Fat: 4g
Cholesterol: 98mg
Sodium: 758mg
Total Carbohydrates: 8g
Dietary Fiber: 1g
Sugars: 2g
Protein: 34g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- White wine can be substituted with chicken broth or vegetable broth.
- Sun-dried tomatoes can be substituted with fresh tomatoes or roasted red peppers.
- Kalamata olives can be substituted with black olives or green olives.
- Parmesan cheese can be substituted with Pecorino Romano cheese or Asiago cheese.
Variations:
- Add chopped artichoke hearts to the tomato and olive mixture.
- Use Italian seasoning instead of the individual dried herbs.
- Top the chicken with sliced mozzarella cheese instead of Parmesan cheese.
- Add chopped spinach to the tomato and olive mixture.
Tips and tricks:
- Make sure to shake off any excess flour from the chicken before cooking to prevent clumping in the baking dish.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- For a crispier crust, broil the chicken for the last 2-3 minutes of cooking time.
Storage instructions:
Store leftover Toscanello Baked Chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover Toscanello Baked Chicken in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve Toscanello Baked Chicken on a bed of cooked pasta or with a side of roasted vegetables.
Garnishes:
Garnish Toscanello Baked Chicken with chopped fresh parsley or basil.
Pairings:
Pair Toscanello Baked Chicken with a glass of Chianti or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
- Creamy polenta
Troubleshooting advice:
- If the chicken is not browning evenly, adjust the heat in the baking dish or move the chicken to a different spot in the dish.
- If the tomato and olive mixture is too dry, add more chicken broth or white wine.
Food safety advice:
- Always wash your hands and cooking surfaces before preparing food.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Store leftover Toscanello Baked Chicken in the refrigerator for up to 3 days.
Food history:
Toscanello Baked Chicken is a dish inspired by the flavors of Tuscany, Italy. The region is known for its use of fresh herbs, sun-dried tomatoes, and olives in traditional dishes.
Flavor profiles:
Toscanello Baked Chicken has a savory and slightly tangy flavor from the sun-dried tomatoes and Kalamata olives. The herbs and Parmesan cheese add a depth of flavor to the dish.
Serving suggestions:
Serve Toscanello Baked Chicken as a main course for dinner with a side of roasted vegetables or pasta.
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Region: Italian