Spring in Tuscany beckons 'artistic arrangements' and this calls for delicate Broiled Italian Chicken with stewed Italian tomatoes in olive oil and olives served with mushroom stuffed ravioli.
To begin: broil or bake in covered glass baking dish: boneless, skinless chicken breasts (as many per guest), stewed Italian tomatoes with olive oil and black olives sprinkled with garlic powder and topped with dried herbs: rosemary, oregano and mint or thyme. Broil or bake in the oven until chicken is white and juices are bubbling. Last 5 min, broil or bake uncovered.
Serve with mushroom stuffed ravioli and fresh basil pesto on the side.
~ Tutti a Tavola!
No comments:
Post a Comment