Under The Tuscan Sun Chicken Recipes

POLLO AL MATTONE: CHICKEN UNDER A BRICK

Steps:

• Preheat oven to 400 degrees F.
• Mince the garlic and parsley and combine with the zest, 2 tablespoons of olive oil, and salt and pepper. Set aside.
• Wash the chicken under cold running water and dry. With poultry shears, remove the wing tips, any excess fat, and cut out the backbone. Put them aside for stock. You may want to remove the ribs and breastbone, too. Mix together the marinade ingredients. Lay the chicken flat, skin side up. Stuff the garlic mixture under the skin, place in the marinade, then cover and marinate for a few hours or, even better, overnight. Turn two or three times.
• Heat 2 tablespoons olive oil in a cast-iron pan large enough to hold the chicken (I use a 12-inch cast-iron skillet). Place the chicken skin side down and weigh it down with the two clean bricks wrapped in foil. Cook over medium heat for 5 minutes, then place the skillet and bricks in the oven for 15 to 20 minutes, after which you'll remove the weights and turn the chicken over, cooking another 10 minutes or so, until done. Cut into serving- sized pieces.

"UNDER THE TUSCAN SUN CHICKEN"

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!

TUSCAN FOUR CHEESE CHICKEN AND PASTA

Steps:

• Cut chicken breasts into bite-size pieces.
• In skillet, brown chicken pieces in olive oil until cooked thoroughly.
• Cook pasta; drain well.
• In saucepan stir milk, water, and sauce mix until well blended.
• Add butter; stirring constantly, bring to a boil over medium heat.
• Reduce heat and simmer 5 minutes, stirring occasionally.
• Toss pasta, chicken, and cheese sauce together.
• Sprinkle with parsley and Parmesan cheese.