Tony Lane - The Dude Network
@the_dudenetwork
Ingredients & Directions
Directions
Chicken Skillet
5 or 6
2 tablespoons
chicken seasoning of choice
2 tablespoons
salted butter
4 tablespoons, divided
olive oil
2 cups
water
chicken seasoning (Tony used Yard Bird by Redneck Chef Boudreaux)
1 cup
tomatoes, diced
1-2
zucchini, diced
2-3 cups
baby spinach
1 lb
fresh mozzarella cheese
balsamic vinegar glaze
- In a Dutch oven, heat butter and 2 tablespoons of olive oil.
- Season chicken with your favorite chicken seasoning and sear skin side down until browned.
- Turn chicken so the skin faces up and add water and additional seasoning to taste.
- Braise and simmer the chicken until it reaches an internal temperature of 165°F.
- Remove from liquid, cool, remove skin and bone and dice up; set aside.
- In a large skillet, heat the remaining olive oil and add the tomatoes and zucchini and any seasoning of your choice.
- Cook for several minutes until the vegetables become tender.
- Add chicken back into the pan and stir.
- When the zucchini is tender, add a layer of baby spinach to the pan, and cook until it begins to wilt.
- Add pieces of the mozzarella cheese over the top of the mixture, lower heat and cover it until the cheese melts.
- Drizzle with a balsamic glaze before serving.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Rustic Tuscan Chicken Bake
Tony Lane - The Dude Network
@the_dudenetwork
Yield: 4
00:00 Total Time
Ingredients
Directions
Chicken Skillet
5 or 6
2 tablespoons
chicken seasoning of choice
2 tablespoons
salted butter
4 tablespoons, divided
olive oil
2 cups
water
chicken seasoning (Tony used Yard Bird by Redneck Chef Boudreaux)
1 cup
tomatoes, diced
1-2
zucchini, diced
2-3 cups
baby spinach
1 lb
fresh mozzarella cheese
balsamic vinegar glaze
- In a Dutch oven, heat butter and 2 tablespoons of olive oil.
- Season chicken with your favorite chicken seasoning and sear skin side down until browned.
- Turn chicken so the skin faces up and add water and additional seasoning to taste.
- Braise and simmer the chicken until it reaches an internal temperature of 165°F.
- Remove from liquid, cool, remove skin and bone and dice up; set aside.
- In a large skillet, heat the remaining olive oil and add the tomatoes and zucchini and any seasoning of your choice.
- Cook for several minutes until the vegetables become tender.
- Add chicken back into the pan and stir.
- When the zucchini is tender, add a layer of baby spinach to the pan, and cook until it begins to wilt.
- Add pieces of the mozzarella cheese over the top of the mixture, lower heat and cover it until the cheese melts.
- Drizzle with a balsamic glaze before serving.
