Poulet toscan au four
Share
Baked Tuscan Chicken
Rated 3.6 stars by 8 users
Category
Entrées
Author:
Kitchen Craft
Items Used For This Recipe:
Ingredients
-
8 Boneless Skinless Chicken Breasts
-
2 Tbsp Olive Oil
-
1 Tsp Sea Salt
-
1 Tsp Italian Seasoning
-
1/2 Tsp Paprika
-
1/4 Tsp Black Pepper
-
2 Cups Coconut Milk
-
2 Tbsp Minced Garlic
-
2 Tsp Corn Starch or Flour
-
1/2 Tsp Sea Salt
-
1/4 Tsp Black Pepper
-
3/4 Cup Sun-dried Tomatoes, chopped
-
1/2 Cup Shredded Parmesan Cheese
-
1 Cup Fresh Spinach, chopped (substitute basil for more Italian flavor.)
Cream Sauce
Directions
Preheat oven to 375
Pound chicken to make thinner or use plastic wrap and a rolling pin.
Place chicken breasts in your 9x13 Bake and Roast Pan or 3-1 Roasting Pan.
Drizzle chicken with oil and then sprinkle all seasonings over the top evenly.
In a bowl, whisk together all sauce ingredients except the tomatoes and cheese. Sprinkle cheese and tomatoes over top of the chicken and then pour the contents of the bowl over as well.
Bake at 375 degrees for 30 minutes or until the internal temp. of the thickest part of the chicken is 165 degrees. (The time will vary depending on the size of your chicken breasts).
Remove pan/cover from oven and sprinkle the spinach on top of the cooked chicken. Allow chicken to rest for about 10 minutes while the spinach wilts.
Enjoy!