Sharon's Recipes

OCTOBER: Herbed Tuscan Chicken

I received a call from a client last week asking me to make Herbed Tuscan Chicken. I said, “Of course, no problem.“  Then I went to the internet and found 12 recipes.  Here’s my version — I thought it was pretty good.


12  – 6 oz pieces boneless skinless chicken breasts
1/2 cup olive oil
6 cloves of garlic minced
2 T. chopped fresh Rosemary
1 T. chopped fresh Thyme
Rind and juice from 2 lemons
3 pints of cherry tomatoes, mixed red and orange

Place 12 breasts in a glass casserole.  Mix all of the marinade ingredients together , pour over the chicken, cover  and marinate 1 hour in the fridge.

Pour some of the marinade in to a deep saute pan. Sear the chicken pieces, a few at a time, and place in a casserole dish for baking.

Add the cherry tomatoes to the pan with the rest of the marinade and cook until soft and you can mash them. Add salt and pepper to taste. Pour over the chicken pieces.

Bake for 30  minutes at 350 degrees.

Serve with risotto and a green salad.

Serves 12

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