Tuscan Seasoned Grilled Chicken Breasts

The main focus is the succulent Tuscan seasoned chicken breasts and I rounded out the meal with flavorful Italian-inspired sides. However, you can choose your favorite sides. Even though there are several components that I chose to make, it came together easily because I made the sun dried tomatoes and roasted red bell pepper ahead of time. When ready to eat all I had to do was grill the chicken, sauté the spinach, assemble and eat, which took about 15 minutes. The chicken should marinate for at least 4 hours or longer. If desired round out the meal with pasta or a toasted baguette. Tuscan Seasoning can be purchased online at MySpiceSage or Tuscan Sunset at Penzeys. Ingredient amounts will serve 2.

Ingredients

Chicken
1 – 6 -8 oz. or 2 – 4 oz. chicken breasts
1 tablespoon of Tuscan seasoning or Italian seasoning blend
1 tablespoon of olive oil
Sun Dried Tomatoes
2 Roma tomatoes cut into quarters
1 tablespoon of olive oil
A sprinkle of Kosher salt and fresh ground pepper
Remaining Vegetables
1 red bell pepper roasted and chopped see Roasting Peppers technique if needed
4 cups of spinach chopped
1 tablespoon of olive oil
2 cloves of garlic crushed through a garlic press
Fresh grated asagiago or parmesan cheese

Technique

In a large ziplock bag mix together seasoning and oil and add chicken. Close and massage to evenly coat the chicken. Refrigerate and marinate the chicken for least 4 hours or longer.

While chicken is marinating, make the sun dried tomatoes by cutting them into quarters and evenly coat with oil and salt and pepper. Place on a baking sheet and cook in a preheated oven at 250 degrees for 2 hours. Remove from oven and set aside.

Roast peppers per our technique – Roasting Peppers, peel away blackened skin, chop and set aside.

When ready to make the meal, preheat a grill to medium high and grill chicken for about 5 – 7 minutes per side. Cooking time will vary depending on the thickness of chicken and your grill. No pink should remain in the middle. Tent chicken with foil and set aside. In a large deep skillet add oil and sauté garlic for 30 seconds and add spinach. Stir constantly until wilted scraping up any garlic to prevent it from burning. Cut chicken on a diagonal. Plate by placing chicken on top of the sautéed spinach, add vegetables, grate fresh asagiago cheese or parmesan cheese over entrée.

Suggested Beverage

Try Farnese Sangiovese (Italy), Straccali Chianti (Tuscany), Gabbiano Chianti (Italy) or Peroni Nastro Azzurro® Birra (Italy).