Tuscan Chicken Breasts Recipe

4.5 6 14
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Tuscan Chicken Breasts Recipe

Read Reviews
4.5 6 14
Publisher Photo
“I teach a college humanities class one night a week and rely on quick recipes to make dinner for my family before I race out the door,” writes Erin Mylroie of St. George, Utah. “This has been a favorite that everyone adores. To save even more time, I often buy chopped onion and bell peppers from the produce section.”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup chopped onion
  • 1 cup each chopped sweet yellow and red peppers
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 4 boneless skinless chicken breast halves (4 to 6 ounces each)
  • 1 can (14-1/2 ounces) Italian diced tomatoes, drained
  • 2/3 cup chicken broth
  • 1 tablespoon balsamic vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • Hot cooked pasta
  • 1/4 cup shredded Parmesan cheese

Directions

In a large skillet, saute onion and peppers in oil for 4-5 minutes or until crisp-tender. Stir in garlic; cook 1-2 minutes longer or until vegetables are tender.
Flatten chicken to 1/2-in. thickness; place over vegetables. Add the tomatoes, broth, vinegar, salt, sugar, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until chicken juices run clear and sauce is thickened. Serve with pasta. Sprinkle with Parmesan cheese. Yield: 4 servings.
Originally published as Tuscan Chicken Breasts in Simple & Delicious July/August 2006, p28

Nutritional Facts

1 each: 164 calories, 6g fat (2g saturated fat), 19mg cholesterol, 653mg sodium, 19g carbohydrate (11g sugars, 3g fiber), 10g protein.

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  • 1 cup chopped onion
  • 1 cup each chopped sweet yellow and red peppers
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 4 boneless skinless chicken breast halves (4 to 6 ounces each)
  • 1 can (14-1/2 ounces) Italian diced tomatoes, drained
  • 2/3 cup chicken broth
  • 1 tablespoon balsamic vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • Hot cooked pasta
  • 1/4 cup shredded Parmesan cheese
  1. In a large skillet, saute onion and peppers in oil for 4-5 minutes or until crisp-tender. Stir in garlic; cook 1-2 minutes longer or until vegetables are tender.
  2. Flatten chicken to 1/2-in. thickness; place over vegetables. Add the tomatoes, broth, vinegar, salt, sugar, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until chicken juices run clear and sauce is thickened. Serve with pasta. Sprinkle with Parmesan cheese. Yield: 4 servings.
Originally published as Tuscan Chicken Breasts in Simple & Delicious July/August 2006, p28

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Reviews forTuscan Chicken Breasts

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ccwhitney User ID: 7777393 136788
Reviewed Apr. 25, 2014

"This was deliscious, the flavor of the sauce was perfect. The little touch crushed red pepper was so slight but so present!! The chicken melted in your mouth. The family loved it. Practically licked the pan."

MY REVIEW
katlaydee3 User ID: 3741999 63394
Reviewed Nov. 6, 2012

"This did not turn out as I had hoped. The sauce was delicious but the chicken was really tough."

MY REVIEW
agnes24 User ID: 4430156 76983
Reviewed Jun. 1, 2011

"This was really good. I served it over linguine. I would make this again. This would also be delicious using shrimp instead of chicken."

MY REVIEW
cheriwinkle User ID: 1239361 109125
Reviewed Apr. 28, 2011

"Made this for a luncheon today and it was a big hit! Served it with whole grain angel hair pasta. The kitchen smelled wonderful, too. The recipe is easy, but you could also buy a bag of frozenchopped sweet peppers/onions to make it even easier. I will be making this regularly!"

MY REVIEW
marie8641 User ID: 4540050 154621
Reviewed Oct. 28, 2009

"Great recipe - I took the chicken out of the skillet, put penne pasta in the skillet and tossed. Put in casserole dish, added chicken and then covered with some shredded mozzerella - stuck it in the oven for a few minutes - terrific!!"

MY REVIEW
muffnette User ID: 1370261 138316
Reviewed Feb. 4, 2009

"What a very flavorful recipe! sooo yummy! i also add fresh basil to the dish - yummo!"

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