Tuscan Chicken with Zoodles

I first saw this recipe on KetoKarma’s youtube channel. If you aren’t already subscribed to her channel, definitely check it out for some really good recipe ideas. I didn’t realize Carrabas has a similar chicken dish called Chicken Bryan. I like the sound of “Tuscan Chicken” better, lol. I swapped around some things in the ingredients and cooking process to suit my tastes and it came out beautifully.

Tuscan Chicken with Zoodles

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

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.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 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

Instructions

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

3.3.3070

You’ll need:

• 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

The first thing you want to do is score the smooth side of each chicken breast. You do this by making 3 cuts across the thickest part of the breast, going about halfway down into the meat. I do this because it will help the chicken cook faster and also because I want the marinade to quickly penetrate the meat.

Next, 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. Mix it around so that all of the seasoning gets into and all over the chicken meat. We’re using the zest here so that the lemon flavor penetrates the meat, instead of the tartness of lemon juice.

Marinate the chicken for 30 minutes to 1 hour.

While that’s happening, I break out my spiralizer. This is a spiralizer:

You chop the top and end off your zucchini, place it between the gripping blades, and crank the handle to roll it through the blade at the front.

If you don’t have a spiralizer, you can use one of these handy gadgets: Spiral Slicer or Julienne Peeler.

Right about now is when you should cut your butter into tablespoon-size chunks and put it in the fridge. We want it to be ice cold when we are ready to use it later.

In a large skillet, combine the shallot, sun-dried tomatoes and about a tablespoon of the oil the tomatoes are packed in. I love doing this for recipes that call for sun-dried tomatoes because I get more flavor without having to eat more tomatoes.

Sauté the tomato mixture on medium high heat until shallot is almost translucent, approximately 5 minutes.

Add lemon juice and wine to tomato mixture and reduce the liquid by about a third, approximately 2 minutes.

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.

Remove the skillet from the heat, stir in the basil and season to taste with salt and pepper.

Pour a tablespoon of olive oil in a grill pan and heat it on high heat.

Once the pan is screaming hot, place the chicken breasts in it scored-side down. Cook until nicely browned, approximately 5 minutes, and then flip over.

Reduce heat to medium high and cook for an additional 2 minutes.

KetoKarma introduced me to these wonderful goat cheese medallions at Trader Joe’s. Each of them is one ounce, so we will be using 4 of them. If you can’t find the medallions, just cut a 4-oz log of goat cheese into 4 equal slices.

Turn off the stove and add 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.

Serve each piece of chicken with a handful of zoodles and some of the sun-dried tomato sauce drizzled over the top of both.

The zoodles will warm up slightly from sitting in the warm sauce, but still retain a really nice crunch that contrasts perfectly with the creamy cheese and juicy chicken.

Look at the way the silky sauce easily coats the zucchini noodles. What a perfect bite!