Tuscan Herbed Chicken


Inspired by the flavors of Tuscany with olive oil, fresh herbs, wine and garlic, my recipe is simple, rustic and full of flavor. The marinade just takes minutes to prepare. Chiffonade is a French word meaning ‘rags’. As a cutting technique, the fresh herbs are rolled then cut into fine ribbons. This recipe is gluten-free and diabetic friendly.

PRINT Tuscan Herbed Chicken Recipe from MS Word

Tuscan Herbed Chicken

Yield: 4 servings

8 boneless, skinless chicken thighs

Marinade:
2/3 cup extra virgin olive oil
2/3 cup chardonnay wine
3 tablespoons fresh basil (chiffonade)
2 tablespoons fresh sage (chiffonade)
5 cloves of garlic minced
1 1/2 teaspoons sea salt
1 teaspoon paprika
1/4 teaspoon fresh ground black pepper

Garnish:
3 ounces mixed (red, yellow and orange) mini sweet peppers

Mix marinade ingredients in a large bowl. Add chicken. Marinate for 1-2 hours.
Place in a baking pan and add mixed peppers. Preheat oven to 350° F. and cook for 20 minutes or till internal temp reaches 155°.
Portion: 2 thighs per serving.

Serving suggestion: Serve with a salad and pasta or a pilaf.
©2010 Aron David Bradley
http://www.boomercuisine.com

Advertisements

2 thoughts on “Tuscan Herbed Chicken

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s