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Tuscany-Grilled Chicken Breasts


Seriously so easy and delicious......and simple to customize to whatever your family likes or doesn’t like! Leave out the spinach.....or add more! Same with mushrooms......of course we think more is better! The best thing about this recipe is using the leftover chicken in a fabulous fresh salad the next evening! Slice it up and add to a romaine salad with some cubed OkieSpice SunDried Tomato Cheese......slice some fresh tomatoes and add a few olives! I love leftovers......esp when they are this easy! 


                        ......Tuscany Grilled Chicken Bruschetta ......



*4 Boneless Chicken Breast

*Lovera’s Italian Dressing

*1/4 cup OkieSpice Tuscany Bread Dipping Seasoning

*2 Tbsp OkieSpice Lime Pepper

Pound breasts to uniform thickness and drizzle both sides with Italian dressing. Coat both sides well with dry seasonings. Cover and place in fridge for 3 or 4 hours or all day!



*2 cups grape tomatoes, halved or quartered

*1/2 cup OkieSpice Bruschetta Seasoning

*1/3 cup Olive oil( garlic is even better!)

*2 green onions, sliced

*Splash of Smoked Balsamic

Mix all together and set aside for at least an hour.


*Fresh baby spinach

*Angel hair pasta(cooked)


Optional ingredients( .....or just wilt the Spinach and call it good!)

*1/4 cup Loveras Sweet Italian Garlic in oil

*8 oz sliced mushrooms

*1 or 2 jarred Roasted red peppers, sliced

*2 green onions, sliced


Grill chicken breasts over medium heat, turning frequently till cooked through.....( 160 degrees is recommended) generally about 25 minutes for us. Watch and!



Sauté all the optional ingredients in a heated cast iron skillet till mushrooms are softened, about 5 minutes.(Turn off heat and wait for chicken to finish cooking.)


When chicken is ready to be pulled, reheat skillet and add 4 or 5 cups fresh spinach. As it starts to wilt, give a quick stir to mix any optional ingredients. Place cooked chicken over spinach, spooning Bruschetta mix over chicken as well.  Cover and leave heat on for 2 minutes or so letting spinach wilt and bruschetta warm up.

Drizzle with Hickory Smoked Balsamic.

Serve over angel hair pasta. 

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  • Kim Zieg