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Amaze Your Family Chicken Bake




Source of Recipe


Internet


List of Ingredients




Oven Roasted Artichokes
4 artichokes, peeled with fuzzy choke removed
2 tablespoon of extra virgin olive oil
sea salt
fresh ground pepper

Rustic Tomato Sauce
4 tomatoes, cut into chunks
1/2 onion, cut into chunks
2 cloves of garlic
Sprig of Basil
1/4 cup of white wine
sea salt to taste
fresh ground pepper

For the chicken:
4 chicken breasts, boned and skinned (gives you 8 pieces when the breast is cut)
1 teaspoon of chopped fresh thyme
1 teaspoon of chopped fresh oregano
1 teaspoon of chopped fresh rosemary
sea salt
fresh ground pepper
1/2 cup of flour
1/2 cup of freshly grated parmesan cheese
2 tablespoons of Extra Virgin Olive Oil
1 cup of white wine for deglazing

For assembly:
8 fresh basil leaves
1/4 cup of freshly grated parmesan cheese





Recipe



Preheat your oven to 400º.

Make the artichokes first. While the artichokes are roasting, make the tomato sauce and start on the chicken. You can prepare the chicken ahead of time.

Remove the outer layers of the artichoke’s leaves and cut off the top inch or two. Trim the bottom if necessary. Cut the artichoke in half, rub it with lemon to prevent discoloring, and place in a bowl. When all of the artichokes are prepared, add the olive oil, sea salt, and freshly ground pepper. Toss to combine. Place the artichokes on a baking sheet and roast in the oven for about 20 minutes. Remove and set aside for assembly.

While the artichokes are roasting, place all of the ingredients for the tomato sauce in a blender and purée slowly. You want the sauce to be somewhat chunky and rustic looking. Set aside for assembly.

Trim the chicken breasts and remove the tenders. Set the tenders aside for another use. Place a chicken breast between two sheets of plastic wrap or parchment paper and put on top of a cutting board or other hard surface. Pound the chicken breasts to approximately 1/2” using the flat side of a mallet or meat tenderizer. Remove the breast from the wrap, trim as needed, and place in the refrigerator until you are ready to use them. Repeat until you have pounded all of the chicken breasts. (This may be done ahead of time to speed up assembly).

Season the chicken breasts with the chopped fresh herbs, sea salt and freshly ground pepper. Mix the flour and grated parmesan together and place it on a plate. Gently cover each breast with some of the mixture. You only need a small amount. Do not overcoat.

Heat olive oil in a heavy skillet over medium high heat until it is almost smoking. Place chicken breasts in the skillet and brown for 3-4 minutes on each side. When all the chicken has been browned, pour off the remaining oil. Add the wine and deglaze the pan. Save the liquid for use during assembly of the dish. Set the chicken aside for assembly.

To assemble the dish, lay the chicken breasts in an oven-proof casserole dish. Pour some of the sauce over the chicken. Layer with artichokes and basil. Pour more sauce over the ingredients. When all of the chicken, artichokes and basil is in the casserole dish, pour the wine from the deglazing over them. Sprinkle with the parmesan cheese and bake in the oven for about 10 minutes until hot and the cheese has melted. Remove from the oven and serve family style.