Baked Chicken with Ciabatta Dressing

Name: Baked Chicken with Ciabatta Dressing
Prep time: 48 min
Cook time: 48 min
Total time: 48 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 3 Tbsps adobo sauce; 454 grams skin-on chicken breasts; 4 Tbsps butter; 2 ribs celery, diced small; 237 milliliters chicken stock; 710 milliliters cubed ciabatta bread; 3 Tbsps minced garlic; 237 milliliters sliced leeks, half moons; 59 milliliters Marsala wine; 1 small onion, diced small; 59 milliliters chopped parsley leaves; 2 teaspoons poultry seasoning, plus more for sprinkling; 2 servings Salt and freshly cracked black pepper; 237 milliliters sliced white mushrooms

Baked Chicken with Ciabatta Dressing

Baked Chicken with Ciabatta Dressing might be just the main course you are searching for. One portion of this dish contains approximately 49g of protein, 48g of fat, and a total of 866 calories. This recipe serves 2. This recipe is typical of Mediterranean cuisine. Head to the store and pick up salt and freshly cracked pepper, celery, marsala wine, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes approximately 48 minutes.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

In a large deep saute pan over medium-high heat, add 2 tablespoons of the butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the celery, onions, and garlic and cook until soft. Stir in the mushrooms, adobo sauce, poultry seasoning, wine, and chicken stock. Cook until warmed throughout, then add the bread. Turn the heat to low, and let the bread absorb the liquid.

Ingredients you will need

Poultry Seasoning

Chicken Stock

Adobo Sauce

Mushrooms

Celery

Garlic

Onion

Bread

Wine

Sprinkle with the parsley and leeks, and stir to combine.

Ingredients you will need

Parsley

Leek

In a large saute pan, over medium-high heat, add the remaining 2 tablespoons of butter and allow it to brown. Season the chicken breasts with salt, pepper, to taste, and sprinkle with a little poultry seasoning. Sear the chicken breasts, skin side down, about 2 minutes per side. Nestle the chicken breasts into the bread mixture.

Ingredients you will need

Poultry Seasoning

Chicken Breast

Butter

Pepper

Bread

Salt

Equipment you will use

Frying Pan

Bake until an internal temperature registers 165 degrees F on an instant-read thermometer, about 20 to 25 minutes.

Equipment you will use

Kitchen Thermometer

Oven

Remove the chicken from the oven, transfer it to a serving platter and serve.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Equipment

Oven

Frying Pan

Kitchen Thermometer

Ingredients

Servings:

3Tbsps

adobo sauce 454grams

skin-on chicken breasts 4Tbsps

butter 2ribs

celery, diced small 237milliliters

chicken stock 710milliliters

cubed ciabatta bread 3Tbsps

minced garlic 237milliliters

sliced leeks, half moons 59milliliters

Marsala wine 1small

onion, diced small 59milliliters

chopped parsley leaves 2teaspoons

poultry seasoning, plus more for sprinkling 2servings

Salt and freshly cracked black pepper 237milliliters

sliced white mushrooms

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Spalletti Chianti Reserve Poggio Reale with a 5 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.