Pan Roasted Tuscan Chicken
Pan Roasted Tuscan Chicken is an easy recipe to make. It’s adapted from a recipe given to us by one of our customers. Our Tuscan Seasoning along with the olive oil & balsamic vinegar gives the chicken, tomatoes and green beans an Italian flavor due the spices and herbs we blend into our seasoning. The balsamic vinegar adds a sweetness. With the tomatoes and green beans, you have a complete dinner.
2 Large or 4 Medium Boneless, Skinless Chicken Breasts. Depending on the size, if larger, cut them in half, then slice them thinner in half so they cook properly.
2 Cups Olive Oil
⅔ Cup Balsamic Vinegar
3 Cloves Garlic, Minced
2 Tablespoons Sheffield’s Tuscan Seasoning
6 Large Roma Tomatoes, Cut In Half
1 Pound Green Beans
½ Cup Grated Parmesan Cheese
2 Tablespoons Finely Minced Fresh Parsley for garnish
In a medium mixing bowl, add the olive oil, balsamic vinegar, garlic and Tuscan Seasoning. Whisk well to emulsify.
Place the chicken breasts in a reclosable bag. Pour half of the marinade into the bag. Toss to coat the chicken well. Place the tomatoes and beans in a second bag. Pour the remainder of the marinade into the bag and seal. Toss to combine and coat the tomatoes and beans. The green beans will be somewhat crispy when cooked. If you like your beans cooked more, parboil for 3 minutes before marinating.
Place the chicken in a large zip bag and pour half of the marinade in the bag. Seal the bag and set it aside. Place the tomatoes and green beans in a separate zip bag, and pour the rest of the marinade in the bag. Seal the bag and place both bags in the refrigerator for 2 hours. Turn over periodically to keep the chicken and vegetables coated.
Preheat the oven to 425F. Arrange the chicken, tomatoes and green beans on a shallow sided baking pan. Discard the marinade.
Cook for 25 minutes or until thoroughly cooked and the internal temperature is 165F. Sprinkle with the Parmesan cheese and garnish with fresh parsley and serve.