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
- Preheat oven to 450°F.
- 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.
- 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.
- Add shallots, diced sun-dried tomatoes and garlic to pan, and stir.
- Pour in white wine to deglaze pan, and scrape the bottom to help loosen any browned bits of fond.
- Reduce white wine by half (3-5 minutes), and add in chicken stock and heavy cream, stirring until well mixed.
- Bring liquid to a boil and reduce heat to medium-low to thicken.
- Mix in cooked pasta and torn basil leaves and mix well to coat.
- Place chicken breasts on top of pasta, place a whole sun-dried tomato on each piece, and top each liberally with cheese.
- Place uncovered in the preheated oven for 5-7 minutes or until cheese melts.
- Garnish with parsley, if desired.
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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
- Preheat oven to 450°F.
- 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.
- 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.
- Add shallots, diced sun-dried tomatoes and garlic to pan, and stir.
- Pour in white wine to deglaze pan, and scrape the bottom to help loosen any browned bits of fond.
- Reduce white wine by half (3-5 minutes), and add in chicken stock and heavy cream, stirring until well mixed.
- Bring liquid to a boil and reduce heat to medium-low to thicken.
- Mix in cooked pasta and torn basil leaves and mix well to coat.
- Place chicken breasts on top of pasta, place a whole sun-dried tomato on each piece, and top each liberally with cheese.
- Place uncovered in the preheated oven for 5-7 minutes or until cheese melts.
- Garnish with parsley, if desired.
