Sunday, 2 August 2015

Easy Marinated Italian Chicken with Roasted Tomato Sauce

Marinated Italian Chicken and Roasted Tomato Sauce

Ingredients:

1/4 Cup Olive Oil
1-2 Tablespoons Poultry Seasoning*
1-2 Tablespoons Pizza Spice*
2-3 Boneless Skinless Chicken Breasts, cut into strips

Extra Olive Oil
4 Cloves Garlic, minced
2 Cups Fresh Tomatoes (I used a blend of different colored grape tomatoes)
2 Tablespoons Pesto
2-4 Tablespoons Fresh Chopped Oregano
1 Onion, diced
1 Red Pepper
Salt
Pepper
1 Can diced Tomatoes

*Don't feel like you need to use this exact spice blend, a really strong mix of your favorite Italian seasonings will also work.

Cooked Pasta, I used linguine, to serve.
Crumbled Feta
Shredded Parmesan Cheese

Special Tools:

Food processor with a blade, blender, hand blender, this will be used to pulverize the tomatoes and red pepper into a sauce.

Instructions:

At least 15 minutes before cooking, or up to as long as the day before combine the olive oil, pizza spice and poultry seasoning in a bowl. Stir well to blend.  Add the chicken strips and turn to coat. Allow to marinate for desired amount of time. I left mine for about 2 hours in the fridge then 30 minutes on the counter before cooking and thought the marinade flavor was really nice.

When ready to cook, heat a large grill pan, or skillet, or grill to medium heat. Heat up the oven broiler. Set a sauce pan to medium heat. Begin to heat  a large pot of salted water to cook pasta.

Add 1-2 tablespoons olive oil to heating sauce pot, add the diced onions and season with salt and pepper. Stir and sweat onions for about 10 minutes.

Using the tip of a knife gently poke a small hole in the skin of each tomato, this will help them  not explode while broiling. Slice the red pepper into quarters. Gently toss the tomatoes and the red pepper quarters in olive oil to coat and transfer to a heavy cooking sheet. Broil until blackened and blistered on top. 8-15 minutes. Watch carefully or your smoke detector will interrupt your cooking.

After broiling the tomatoes and red pepper, transfer to the bowl of a food processor, or blender, or into a sauce pot to blend with a hand blender and pulse several times until smooth. Transfer to pot with cooking onions. Add the minced garlic, pesto, oregano leaves. Season with salt and pepper and reduce heat to medium low and simmer.

Heat oven to 350°F.

Lightly oil the skillet, grill pan or grill. Remove chicken from marinade and grill on each side for about 5-7 minutes per side, until just barely cooked through. Transfer to oven while you finish the sauce and pasta.

Cook the pasta according to the instructions on package, and number of servings needed.

Taste the sauce and adjust any seasonings.

Drain the pasta, toss with the sauce, arrange a few chicken strips over top of pasta on a plate. Garnish everything with some crumbled feta and Parmesan cheese.

Enjoy!

Other Places:

What was cooking one year ago?

Santa Fe Ranch Dip

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