Season with oregano, basil, salt, pepper and 1 tablespoon of minced garlic. One day we’ll get back, probably a year when we don’t buy a house. Place chicken breasts in a baking dish and drizzle with olive oil. Bake for 15-20 minutes or until the chicken is cooked through (165F internal temp) Once done, remove the chicken from the pan and stir the sauce smashing the feta and tomatoes together. I have tried to bring that philosophy into my cooking at home and every once in a while I will get a true gem like this dish that transports me back to that little restaurant in Fiesole overlooking the city of Florence. Add tomatoes, garlic, and feta into the pan and drizzle the remaining olive oil over top. There were very few ingredients and they were seasoned so delicately that the true flavor of the ingredients really shined through. Toss to evenly coat and transfer to a sheet pan lightly sprayed with olive oil. Each and every meal we had while we were exploring Fiesole, Siena and Florence was simple but oh so flavorful. In a medium bowl, combine tomatoes, onions, garlic, olive oil, herbs de Provence, red pepper flakes, 1/4 teaspoon salt and black pepper. One of the things I really loved about Tuscan cooking was the simplicity of it all. Spread onto parchment paper lined baking sheet and roast in 400 F (200 C) oven for. I’ve said it before but I’ll say it again because I think it’s really important. Meanwhile, toss together tomatoes, onion, oil, oregano, parsley, and garlic.
Dip a chicken breast in the egg and flip to coat both sides. And as if garlic and tomatoes wasn’t enough, how about adding some chicken and wine to the mix? The result is a simple, rustic dish that reminds me of a few I had while I was in Tuscany. To a medium-size bowl, add the panko, flour, grated parmigiano reggiano cheese, oregano, parsley, garlic powder, paprika, salt, and black pepper. And as good as they are raw they are even better when they are slow roasted with some garlic. While chicken is cooking, place frozen mixed vegetables and water in a pot.
Cover skillet, and continue cooking 15 minutes on each side, until chicken juices run clear. Pour tomatoes and reserved liquid over chicken. Do you love cherry tomatoes as much as me? I love biting into them and getting a sweet burst of tomato goodness that just screams summer time. Cook 2 minutes on each side, just until browned.
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