Tuscan Chicken with Zoodles
Prep time
Cook time
Total time
Balsamic rosemary grilled chicken breasts, topped with medallions of goat cheese and drenched in buttery sun-dried tomato sauce. Serve with zoodles for an awesome spin on Chicken Bryan.
Serves: 4
  • 4 boneless, skinless chicken breasts
  • Olive oil
  • 1 tbsp balsamic vinegar
  • ½ tbsp crushed rosemary
  • Zest of 1 lemon
  • Salt and pepper
  • 1 large zucchini or 2 small zucchini
  • 1 stick of butter, chopped into tablespoon pieces
  • 1 large shallot, sliced into rings
  • ¼ cup sun-dried tomatoes packed in oil, diced
  • Juice of 1 lemon
  • 2 cups white wine
  • ½ oz fresh basil, chopped into thin strips
  • 4 oz goat cheese, divided into 1-oz pieces
  1. Score the smooth side of each chicken breast with 3 cuts along the thickest part of the breast, halfway down the meat in depth.
  2. Place the chicken in a bag or bowl with 1 tbsp olive oil, balsamic vinegar, crushed rosemary, lemon zest and a good sprinkle of salt and pepper.
  3. Mix and marinate the chicken for 30 minutes to 1 hour.
  4. Cut the zucchini into noodles.
  5. Chop the butter into tablespoons and keep it in the fridge.
  6. In a large skillet, combine the shallot, sun-dried tomatoes and about a tablespoon of the oil the tomatoes are packed in.
  7. Sauté the tomato mixture on medium high heat until shallot is almost translucent, approximately 5 minutes.
  8. Add lemon juice and wine to tomato mixture and reduce the liquid by about a third, approximately 2 minutes.
  9. Turn the heat down to medium and stir in the butter one tablespoon at a time. Do not add another tablespoon until the previous one has melted. This should take approximately 8 minutes.
  10. Remove the skillet from the heat, stir in the basil and season to taste with salt and pepper.
  11. Pour a tablespoon of olive oil in a grill pan and heat it on high heat.
  12. Once the pan is screaming hot, place the chicken breasts in it scored-side down.
  13. Cook until nicely browned, approximately 5 minutes, and then flip over.
  14. Reduce heat to medium high and cook for an additional 2 minutes.
  15. Turn off the stove and add 1 ounce slices of goat cheese to the top of each piece of chicken. Let stand in the pan for an additional 3 minutes. The goat cheese will melt slightly.
  16. Serve each piece of chicken with a handful of zoodles and some of the sun-dried tomato sauce drizzled over the top of both.
Nutrition Information
Calories: 740 Fat: 45 Saturated fat: 25 Trans fat: 0 Carbohydrates: 9 Sugar: 3 Sodium: 421 Fiber: 2 Protein: 53 Cholesterol: 220
Recipe by The Eat More Food Project at http://www.eatmorefoodproject.com/tuscan-chicken-with-zoodles/