Under The Tuscan Sun Chicken Recipes

Steps:

• Season the chicken all over with salt and pepper.
• Heat the oil in a skillet over medium-low heat.
• Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch.
• Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan.
• Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
• Add the heavy cream, salt, and pepper, bringing to a boil.
• Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
• Place the chicken back in the pan, spooning the sauce on top of the chicken.
• Enjoy!

Steps:

• Prepare chicken breasts by splitting whole breast and using flat end of meat tenderizing tool to flatten each breast to about 1/4 inch in thickness, (placing breast in large plastic freezer bag, before flattening works well).
• Store prepared chicken in refrigerator, while preparing filling.
• Sautee shallot and garlic in 2 tablespoons unsalted butter, just until tender, cool slightly.
• Mix together the ricotta, fontina cheese, shallots, garlic, and chopped figs, mix well; then add parsley, 1/2 teaspoon salt and ground pepper.
• Fill chicken breasts with 1 tablespoon filling, roll, place 2 whole sage leaves on top of chicken breast, (seam side down), then wrap 1 slice of pancetta.
• Continue to fill and wrap remaining chicken breasts then place in large dutch oven or similar heavy baking pan, that has been coated with olive oil.
• Before baking drizzle chicken breast with olive oil, and sprinkle with cracked black pepper.
• Bake uncovered at 350 for 30 to 40 minutes.
• Remove chicken to platter and cover with foil. Deglaze baking pan, over medium heat with chicken broth and Marsala wine, let reduce to about 1/2 then swirl in 1 tablespoon of cold unsalted butter.
• Pour sauce over chicken, and garnish with sprigs of Italian parsley and halved fresh figs.
• Mangia!