Dinner Lunch

Tuscan Chicken Bake

SMF Kitchen
@smfchicken

00:25
Prep
00:40
Cook
01:05
Total Time

Ingredients & Directions

Directions

Tuscan Chicken Bake

2 cups
Prosciutto, diced
4
Springer Mountain Farms Boneless Skinless Chicken Breasts
3 teaspoons
Salt
3 teaspoons
Pepper
2 tablespoons
Garlic, minced
2 tablespoons
Shallots, minced
1/2 cup
Sun-dried tomatoes, diced + 4 whole sun-dried tomatoes
1 cup
White wine*
1 1/2 cup
Chicken stock
1/2 cup
Heavy cream
1 box
Rigatoni pasta, cooked according to package directions
1/4 cup
Basil, torn by hand
3 cups
Mozzarella cheese, shredded
Chopped parsley, for garnish
  1. Preheat oven to 450°F.
  2. In a large cast iron Dutch oven/pan, add diced prosciutto and render down for 4-5 minutes over a medium high heat, stirring occasionally.
  3. Season chicken breasts with salt and pepper, and place in pan, searing both sides for about 5-7 minutes until browned and internal temperature reaches 165°F; set aside.
  4. Add shallots, diced sun-dried tomatoes and garlic to pan, and stir.
  5. Pour in white wine to deglaze pan, and scrape the bottom to help loosen any browned bits of fond.
  6. Reduce white wine by half (3-5 minutes), and add in chicken stock and heavy cream, stirring until well mixed.
  7. Bring liquid to a boil and reduce heat to medium-low to thicken.
  8. Mix in cooked pasta and torn basil leaves and mix well to coat.
  9. Place chicken breasts on top of pasta, place a whole sun-dried tomato on each piece, and top each liberally with cheese.
  10. Place uncovered in the preheated oven for 5-7 minutes or until cheese melts.
  11. Garnish with parsley, if desired.

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Dinner Lunch

Tuscan Chicken Bake

SMF Kitchen
@smfchicken

Yield: 4-6

00:25 Prep
00:40 Cook
01:05 Total Time

Ingredients

Directions

Tuscan Chicken Bake

2 cups
Prosciutto, diced
4
Springer Mountain Farms Boneless Skinless Chicken Breasts
3 teaspoons
Salt
3 teaspoons
Pepper
2 tablespoons
Garlic, minced
2 tablespoons
Shallots, minced
1/2 cup
Sun-dried tomatoes, diced + 4 whole sun-dried tomatoes
1 cup
White wine*
1 1/2 cup
Chicken stock
1/2 cup
Heavy cream
1 box
Rigatoni pasta, cooked according to package directions
1/4 cup
Basil, torn by hand
3 cups
Mozzarella cheese, shredded
Chopped parsley, for garnish
  1. Preheat oven to 450°F.
  2. In a large cast iron Dutch oven/pan, add diced prosciutto and render down for 4-5 minutes over a medium high heat, stirring occasionally.
  3. Season chicken breasts with salt and pepper, and place in pan, searing both sides for about 5-7 minutes until browned and internal temperature reaches 165°F; set aside.
  4. Add shallots, diced sun-dried tomatoes and garlic to pan, and stir.
  5. Pour in white wine to deglaze pan, and scrape the bottom to help loosen any browned bits of fond.
  6. Reduce white wine by half (3-5 minutes), and add in chicken stock and heavy cream, stirring until well mixed.
  7. Bring liquid to a boil and reduce heat to medium-low to thicken.
  8. Mix in cooked pasta and torn basil leaves and mix well to coat.
  9. Place chicken breasts on top of pasta, place a whole sun-dried tomato on each piece, and top each liberally with cheese.
  10. Place uncovered in the preheated oven for 5-7 minutes or until cheese melts.
  11. Garnish with parsley, if desired.