Tuscan Braised Chicken Breasts
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 350°F (175°C)
Season chicken with salt and pepper on both sides.
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.
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.
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.
|Per 710 g serving||Amount|
|Saturated Fat||3 g|
|Per 710 g serving||% Daily Value|