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Guaranteed the finest and creamiest chicken you’ve tried, full of rich Mediterranean aromas and spices. It is also an ideal recipe when you want to impress your guests with a meal or treat your family to a special Sunday lunch.
Ingredients (for 3 people):
- 3 pieces of chicken breast
- Sol, explain
- 1 teaspoon of dried basil
Tuscan sauce:
- 1 tablespoon of olive oil
- 5-6 cloves of garlic
- 40 g of freshly grated Parmesan cheese
- 180 g of Greek yogurt
- 250 ml of vegetable or chicken stock
- 7 pieces of dried tomatoes
- 1 handful of fresh spinach
- 1 teaspoon of tapioca starch, as desired and needed
Preparation:
- First prepare the sauce. Finely chop the garlic, grate the parmesan, and drain the sun-dried tomatoes and cut them into small cubes. Heat the oven to 190°C.
- Heat a teaspoon of olive oil in a small pot and briefly fry the garlic on low heat, stirring constantly so that it does not burn. Pour in the stock and Greek yogurt and stir with a whisk until it starts to simmer over moderate heat. Cook on low heat for 5-8 minutes.
- Then add Parmesan a little at a time and melt while stirring on low heat. Add salt and pepper as needed, then mix in the diced sun-dried tomatoes. If you wish, you can thicken the sauce a little with 1/2 – 1 teaspoon of tapioca previously mixed in a little water.
- Wash, dry, salt and pepper the chicken and sprinkle with dried basil. Put it in a fireproof dish and cover it with the prepared sauce. Bake in the preheated oven for about 35 minutes, occasionally pouring the sauce over the chicken. During the last 5-10 minutes of baking, if necessary, you can also cover the meat with aluminum foil.
- Take the meat out of the bowl and cover it with a bowl to keep it warm, and put the sauce in a pot on the fire. Add the chopped spinach and cook in a covered saucepan for a few minutes until the spinach wilts in the sauce. Pour over the chicken and serve.
