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Tuscan-style Chicken Recipe

Delicious, quick and easy dinner idea. Tuscan-style chicken recipe with peppers, onions, tomatoes and pecorino - what's not to like?

Nothing else needed apart from nice fresh crusty bread for dipping and mopping.

Tuscan Chicken

Tuscan Chicken Recipe

Perfect for outdoor eating and ready to serve in just 30 minutes or so. 

Where is Tuscany?

Tuscany is the fifth largest of Italy's 20 regions, located slightly north of the centre of the peninsula, with a long stretch of the Mediterranean coast.

What is Pecorino Cheese?

Pecorino cheeses are hard Italian cheeses made from sheep's milk. The name "pecorino" simply means 'ovine' or 'of sheep' in Italian.

What's the Difference Between Pecorino and Parmesan Cheese?

Pecorino romano is saltier and tangy, whereas Parmigiano Reggiano is nutty and a bit milder overall so if you are substituting Parmesan with Pecorino you might want to use a bit less or not add salt to your dish.

So use about a third less; for example, 60g Parmesan would be 20g of Pecorino.

How to Flatten a Chicken Fillet

It's really easy, just put each fillet between two sheets of cling film. Take something suitably bashabal and bash! Don't go to made though, or you'll tear the fillet.

 
Once the dinner is cooked (don't forget this is a 35-minute recipe from start to finish) cut a thick slice of bread, pour yourself a nice glass of wine and enjoy!

Tuscan-style chicken
Tuscan,chicken,recipe,pecorino
main,dinner,chicken
Tuscan
Yield: 2
Author: Jan Bennett
Tuscan Chicken Recipe

Tuscan Chicken Recipe

Nothing but good fresh ingredients, it's easy to make and ended up as something quite wonderful.
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

  • Good quality Italian Olive oil
  • 2 nice fat skinless chicken breast fillets
  • 2 medium-sized red onions - peeled and sliced
  • 1 red bell pepper - peeled and sliced
  • 1 yellow bell pepper - peeled and sliced
  • 4 medium-sized cherry tomatoes - halved
  • sea salt and black pepper to season
  • a splash of white wine
  • a squeeze of lemon juice
  • Pecorino cheese - freshly grated

Instructions

  1. Start by putting each chicken fillet between two sheets of cling film and bash until they are flattish and even. Don't go too mad, it's just so they both cook quickly and evenly.
  2. Heat a good tablespoon of olive oil in a large frying pan and add the onions.
  3. Cook over a low heat until beginning to soften but not colour; around 10 minutes. 
  4. Add the peppers and cook for a further 5 minutes or so until they too are soft.
  5. Season with a little sea salt and a good amount of black pepper.
  6. Remove and set aside while you get on with the chicken.
  7. Don't wash the pan, add another tablespoon of olive oil and add in the chicken.
  8. Cook over a medium-high heat quickly for about 2 to 4 minutes per side. The exact time, of course, will depend on how hot your pan is and how thick your chicken is.
  9. When you've made sure the chicken is cooked add a splash of white wine and cook till it's almost gone.
  10. Add the cooked onions and peppers back to the pan and throw in the sliced tomatoes and heat through.
  11. Squeeze over a little lemon juice and check the seasoning.
  12. Top with freshly grated Pecorino and pop into your preheated oven for just a couple of minutes to just start to melt the cheese.
  13. Serve with whatever else you fancy. Pan-roasted baby potatoes and a nice salad would be good.
  14. Fresh bread for mopping is essential as is a nice glass of wine and enjoy!
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3 comments

  1. This looks like the perfect summer evening dish. I love eating chicken like this. Yum!

    ReplyDelete
  2. Oh yum! I love all the colours and flavours of this dish. Perfect summer eating :)

    ReplyDelete
  3. This sounds yummy and I'm always looking for easy recipe ideas to make on weeknights.

    ReplyDelete

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Cheers
Jan