Tuscan Braised Chicken Breasts

Tuscan Braised Chicken Breasts

Be sure to serve chunks of crusty Italian bread to soak up all the yummy sauce.

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:
  • 4 bone-in, skin on chicken breasts
  • salt, to taste
  • pepper, to taste
  • 2 tbsp (30 mL) olive oil, divided
  • 2 cloves garlic, minced
  • 1 red onion, large, sliced
  • 1 tsp (5 mL) oregano, dried
  • 1 tsp (5 mL) rosemary, fresh, chopped
  • 1/2 cup (125 mL) black olives, pitted
  • 2 zucchini, large, cut in chunks
  • 1/2 cup (125 mL) white wine
  • 10-12 cherry tomatoes, halved
  • 1 can canned diced tomatoes, 28 fl oz / 796 mL
  1. Preheat oven to 350°F (175°C)

  2. Season chicken with salt and pepper on both sides.

  3. In a large Dutch oven, heat 1 Tbsp (15 mL) oil over medium heat. Place chicken breasts, skin side down and brown on both sides. Remove from heat and set aside.

  4. Heat remaining oil and sauté garlic for one minute; add onion, oregano, rosemary, olives and zucchini and sauté for 2 to 3 minutes or until zucchini starts to brown. Remove vegetable mixture from pan and set aside.

  5. Add white wine to the pan and deglaze. Return chicken and vegetable mixture to the pan; stir in cherry and diced tomatoes. Cover with a tight fitting lid and bake in oven for 40 to 45 minutes or until meat thermometer reaches 165°F (74°C)

To deglaze, gently rub a wooden spoon over the bottom surface of the Dutch oven until the brown “bits” left from sautéing the food are lifted. This process allows you to capture the great flavors created by the sautéing process.

Nutrition Info

  • Per 710 g serving Amount
  • Calories 490
  • Protein 65 g
  • Fat 13 g
  • Saturated Fat 3 g
  • Carbohydrate 21 g
  • Fibre 5 g
  • Sugar 11 g
  • Cholesterol 155 mg
  • Sodium 770 mg
  • Per 710 g serving % Daily Value
  • Potassium 35
  • Calcium 10
  • Iron 20
  • Vitamin A 35
  • Vitamin C 110
  • Vitamin B6 99
  • Vitamin B12 51
  • Folate 11
  • Magnesium 42
  • Zinc 29

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