Tuscan Chicken with Ham and Cheese
Inspired by my favorite entree at Johnny Carino's resturants, I created this delicious dish to use my holiday ham leftovers.
Servings 2 people
Ingredients
- 2 boneless, skinless chicken breast
- 2 Tbsp extra-virgin olive oil divided
- 1/2 medium-sized onion chopped
- 3 garlic cloves, minced
- 15 oz can of diced tomatoes
- 2 cups fresh baby spinach
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 2 slices of leftover ham one slice for each chicken breast
- 2 slices of Provolone cheese one slice for each chicken breast
- pinch of salt and pepper
Instructions
- Preheat oven to 325ºF.
- Season both sides of each chicken breast with salt and pepper
- Start water for boiling your favorite type of pasta noodle
- Heat olive oil in a 12-inch, non-stick skillet
- Once heated, add chicken breast to skillet. Brown both sides. Each side should take 4-5 minutes.
- Remove chicken from the pan, place in an ovenproof dish. Place in the oven while you cook the sauce.
- Return to your non-stick skillet. On medium-high heat, add 1 Tablespoon olive oil. Once hot, saute your onions.
- When onions are just beginning to brown, add the minced garlic and stir in for about 30 seconds.
- Add tomatoes, stir until combined.
- Add spinach. Using tongs turn spinach until it begins to wilt - about 5 minutes.
- Add heavy cream and a pinch of salt and a pinch of pepper.
- Add salt to pasta water and drop the pasta into boiling water.
- Remove chicken from oven and top with a slice of ham and a slice of provolone cheese. Return to the oven.
- Leave the cream mixture to cook until it is boiling. Once at a slow boil, reduce heat to low and add Parmesan cheese, stir to combine.
- Sauce should thicken in about 4-5 minutes.
- Return baked chicken to the skillet.
- Continue on low heat, cover and cook an additional 4-5 minutes.
- Serve over pasta.