Tuscan Pomodoro Grilled Chicken Recipes

CHICKEN POMODORO

Steps:

• Place chicken breasts between 2 pieces of thick plastic wrap and pound until meat is 1/4" thick.
• Heat oil in skillet.
• Season chicken with salt& pepper, then dust with flour.
• Saute chicken in oil till golden then remove to a platter.
• Pour off fat from pan.
• Remove pan from heat and add vodka, stir, return to heat and cook stirring until vodka is nearly gone to deglaze the pan.
• Add broth and lemon juice to pan.
• Return chicken to pan, cook each side 1 minute then transfer to a warm platter.
• Add tomatoes and cream to pan.
• Heat through, then pour over the chicken.
• Sprinkle top with scallions for garnish.

CREAMY TUSCAN CHICKEN RECIPE BY TASTY

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!

TUSCAN GRILLED CHICKEN WITH WARM GORGONZOLA SAUCE RECIPE - (4.3/5)

Steps:

• Preheat grill to medium-high heat (350 to 400 degrees). Spray grill rack with nonstick, nonflammable cooking spray. Grill chicken, covered with grill lid, for about 7 to 10 minutes per side, or until cooked through. Set aside and keep warm. In a medium sauce pan, add chicken broth and cook over high heat until reduced by half. Stir in cream; reduce heat to medium and cook, stirring frequently, until mixture is reduced by one-third. Add Gorgonzola, garlic, and pepper. Stir until cheese melts and sauce is creamy. Stir in sun-dried tomatoes. Serve chicken with desired amount of Gorgonzola sauce and capers.

GRILLED TUSCAN CHICKEN WITH ROSEMARY AND LEMON

Steps:

• Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
• Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
• Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.

PASTA POMODORO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
• Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
• Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

TUSCAN GRILLED CHICKEN

Steps:

• Mix Lea & Perrins chicken marinade, lemon juice, olive oil, salt, sun-dried tomato, garlic, and basil leaves into a bowl.
• Place chicken in a zipper type plastic bag.
• Pour marinade over chicken.
• Remove as much air as possible.
• Let sit in marinade for 3 hours, or even overnight in the refrigerator.
• Remove chicken from marinade.
• Place on a grill heated to medium heat.
• Pour a little of the bag marinade on each chicken piece; discard the rest.
• Grill until done.

TUSCAN STYLE ROASTED CHICKEN

Steps:

• Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a large cast-iron pan on the direct-heat side of the grill to preheat.
• Sprinkle the chicken with salt and pepper on both sides. Add a film of olive oil to the pan, followed by the chicken pieces, skin-side down. Allow the chicken to deeply brown, 4 to 5 minutes, then flip and add the garlic. Briefly sauté until fragrant, then deglaze with the vermouth. Scatter in the tomatoes, olives and oregano bundle. Add the chicken stock and season with salt and pepper. Move the pan to the indirect-heat side of the grill and close the lid. Allow to cook until the chicken is cooked through and the internal temperature reads 160 degrees F, 15 to 20 minutes. Remove the pan from the heat and stir in the butter. Discard the oregano bundle. Top with the basil and serve.

GRILLED TUSCAN CHICKEN

Steps:

• Preheat the grill to medium-high heat.
• Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.
• Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone.
• Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack.
• Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving.
• Serve the chicken on a bed of arugula with lemon slices.

IGOR'S TUSCAN GRILLED CHICKEN

Steps:

• In a stainless-steel or ceramic bowl, combine the crushed garlic, rosemary, lime juice, olive oil, salt and pepper. Place the chicken in the mixture, making sure that it is well covered with the mariande. Cover the bowl and refrigerate overnight.
• Preheat the oven to 400 degress, or if using a grill, light the coals.
• Place a cast-iron skillet over high heat until it smokes. Remove the chicken from the marinade, pat it dry with paper towels and reserve the marinade. Place the chicken, skin side down, in the hot pan. Press a weight on the bird and sear for 5 minutes. Remove the pan from heat; remove weight.
• If using the oven, roast the chicken, still in the skillet and skin side down, for 15 minutes, basting twice with the excess marinade. Turn over, rebaste and roast an additional 20 minutes.
• If using a grill, sear the chicken on the top of the stove as above. Remove from the skillet and place on a grill very close to the white coals, skin side down, for 20 minutes. Turn over, cover the grill and continue cooking for 20 to 30 minutes, or until the thigh juices run clear when pricked with a fork. Baste the chicken frequently with the extra marinade.