SAN DIEGO — This recipe can pair really well with so many sides including pasta, roasted or mashed potatoes. And if you really want to get fancy, consider some Polenta!
Tuscan Chicken
- 4 Boneless Chicken Breast, skin on
- 6 Roma/Plum Tomatoes, cut into sixths
- ½ cup Onion, diced
- 3 Garlic cloves minced
- 6 - 8 sprigs Fresh Oregano OR 1 tsp dried
- 3 tbsp Olive oil
- Kosher Salt & Pepper for seasoning
Preheat the oven to 350°. Heat your fry pan to medium-high heat, and season the Chicken Breasts on both sides with salt and pepper. Add Olive oil to the pan and fry skin side down first until lightly brown, about 5 minutes. Turn and repat on the other side. Remove the chicken from pan and set aside.
In the same pan add in Onions, Garlic and Tomatoes and sauté for a few minutes. Place the fresh Oregano into the mixture and then the Chicken Breast on top, working them down into the Tomatoes. Be sure to pour any juices on the plate back in. Place in the oven, roast for 20 minutes, remove and try to serve right away.
WATCH RELATED RECIPE: Peachy Chicken | Cooking with Styles