Baked Tuscan chicken

Ingredients

• 6 chicken thigh cutlets
• Salt and black pepper
• 2 tbsp olive oil
• 2 brown onions, thinly sliced
• 4 garlic cloves, thinly sliced
• 200 g sundried tomato strips
• 300 ml thickened cream
• 2 tsp Italian seasoning (or 1 tsp each dried oregano and thyme)
• 60 g baby spinach leaves
• ½ cup finely grated parmesan cheese

Instructions

1. Preheat the oven to 200˚C (180˚C fan-forced). Season the chicken cutlets generously on both sides with salt and black pepper. Heat the oil in an oven-proof heavy-based frying pan over medium heat, then add the chicken, skin-side down in the pan. Cook for 4-5 minutes, or until the chicken is browned. Remove the chicken to a plate.
2. Add the onion and garlic to the pan and fry for 5 minutes, until lightly browned. Stir through the sundried tomatoes and cream, then return the chicken to the pan, skin-side up. Sprinkle with the Italian seasoning, then bake for 25 minutes, or until the chicken is cooked through and the sauce is thickened.
3. Divide chicken cutlets between serving plates, then add the baby spinach and parmesan to the pan sauce, stirring to wilt the spinach. Spoon the spinach, sundried tomatoes and creamy sauce over the Tuscan chicken and serve.

Photography by Jiwon Kim.

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