“under the Tuscan Sun Chicken”

May 10, 2023May 10, 20230 12
Under the Tuscan Sun Chicken - a savory and sweet chicken dish
in Main

Prep

20 min

Cook

50 min

Ready In

70 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 whole boneless skinless chicken breasts
1/2 cup whole milk ricotta cheese
1/2 cup Fontina cheese , grated
1/2 cup chopped dried mission figs
fresh sage , - 12 leaves
1 large shallot , finely minced
flat-leaf Italian parsley , finely chopped - 2 t
unsalted butter - 1 stick
pancetta , - 6 slices
unsalted chicken stock , - 1/2 c
marsala wine , - 1/2 c
kosher salt & fresh ground pepper
extra virgin olive oil

Nutrision Information

Servings Per Recipe
6
Calories
550
Sugar
9g
Fat
36g
Under the Tuscan Sun Chicken is a delicious twist on a classic chicken breast dish. The ricotta and Fontina cheese mixture adds a creamy element to the dish, while the dried figs bring a subtle sweetness to balance out the salty pancetta. The savory Marsala wine sauce ties the dish together perfectly, making it an excellent choice for a special weeknight dinner or a weekend dinner party. The dish is reminiscent of Tuscany, where flavors are bold yet simple and the emphasis is on rustic, farm-to-table ingredients.

Instructions

1.Preheat the oven to 375°F.
2.In a bowl, mix together the ricotta, Fontina cheese, and dried figs until well combined.
3.Place the chicken breasts on a clean work surface and season with salt and pepper.
4.Carefully cut a pocket into the thick side of each chicken breast, being careful to not cut all the way through to the other side.
5.Stuff each breast with the cheese and fig mixture and a few leaves of sage.
6.In a large skillet, melt the butter over medium heat.
7.Add the shallot and sauté until softened.
8.Add the pancetta and cook until crisp, about 5 minutes.
9.Add the stuffed chicken breasts to the pan and cook for 3-4 minutes per side until browned.
10.Transfer the chicken to a baking dish and add the chicken stock and marsala wine to the skillet.
11.Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pan.
12.Pour the liquid over the chicken in the baking dish.
13.Bake for 25-30 minutes or until the chicken is cooked through.
14.Garnish with chopped parsley and serve.

PROS

The ricotta and Fontina cheese mixture adds a creamy twist to the chicken breast.

The dried figs add a touch of sweetness that balances out the salty pancetta.

The savory marsala wine sauce adds a depth of flavor that ties the dish together.

CONS

This chicken dish contains a lot of saturated fat from the cheese and pancetta.

It is also a higher calorie dish, so it should be enjoyed in moderation.

The recipe calls for a few specialty ingredients that might be harder to find or more expensive.

HEALTH & BENEFITS

While this dish is not the healthiest option, it does provide a good source of protein from the chicken.
The figs contain fiber and antioxidants, while the sage and parsley add vitamins and minerals.
The marsala wine sauce can potentially have heart-healthy benefits when consumed in moderation.

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