The Cheesecake Factory's Tuscan Chicken
The Cheesecake Factory's Tuscan Chicken
Oven-roasted tomatoes, capers and basil liven up sautéed chicken and turn this into a dinner dish you'll crave.Recipe courtesy of The Cheesecake Factory
Prep Time
10
minutes
Cook Time
1.82
hours
Servings
1
servings
Total time: 1.98 hours
Ingredients
- 3 boneless, skinless chicken breasts (3 oz. ea.), slightly pounded
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon french mustard vinaigrette*
- 4 ounce grape tomatoes, cut in half
- 1/2 ounce oven roasted roma tomatoes**
- 1/2 ounce artichoke hearts, cut in half
- 1/2 teaspoon capers, drained, rinsed
- 1 ounce balsamic vinaigrette*
- 1/8 teaspoon salt
- 1/16 teaspoon black pepper
- 1 ounce farro, cooked
- 6 asparagus spears, steamed
- 1/2 tablespoon basil infused olive oil*
Directions
- Season the chicken (both sides) with kosher salt, and ground black pepper.
- Place the chicken onto a clean, hot and lightly oiled “griddle pan” set over medium high heat.
- Cook the chicken until half done.
- Flip the chicken over and baste with the French Mustard Vinaigrette and cook until the chicken is done.
- Place the oven roasted tomatoes (roast in 375 F oven for about 60 minutes), artichoke hearts, grape tomatoes, and capers into a sauté pan set over medium high heat.
- Pour the Balsamic Vinaigrette into the pan and season with salt and black pepper.
- Cook the ingredients for 20-30 seconds.
- Mound the cooked farro onto the center of a serving dish (have previously cooked the farro according to box/bag directions, about 30 minutes).
- Place the steamed asparagus spears onto the serving plate around the farro (have previously steamed the asparagus for about 5-10 minutes, depending on thickness of spears).
- Set the chicken breasts onto the serving plate, on top of the farro, and partially covering some of the asparagus.
- Sprinkle the warm tomato and artichoke mixture over the chicken.
- Drizzle the basil infused oil over the chicken and tomatoes.