It’s been such a long time since I’ve added a recipe to my blog! Life has just got in the way….
This recipe is quite delicious. I came up with it because I had some chicken breasts in the freezer that needed to be used. I don’t often buy them as I find thighs so much more versatile and less likely to be dry. I’ll be making this again!
Tuscan Chicken
Author: The Bush Gourmand
Ingredients
- 3 - 4 Chicken Breasts
- Tuscan Seasoning
- EVOO
- 1 onion, sliced
- 2 garlic cloves, chopped finely
- 400g fresh tomatoes, crushed (or 1 can)
- 1 green capsicum, sliced
- 1 small eggplant
- 1 Tbsp Balsamic vinegar
- 250ml Chicken stock
- 10 anchovy stuffed olives, sliced
- crumbled soft feta
- spinach leaves
Method
- Sprinkle chicken with seasoning and brush with EVOO
- Saute onion and garlic.
- Add tomatoes, eggplant, capsicum, Balsamic, stock and olives.
- Cook down until all vegetables are soft and thicken with cornflour. Season to taste.
- Fry or BBQ chicken breasts until nearly cooked.
- Add to sauce to finish cooking.
- Add feta and spinach.
Notes
Serve with boiled potatoes with butter and parsley and a fresh garden salad.
