Prepare marinade by mixing together all ingredients except chicken in a gallon size baggie or 10 x 10 x 2 baking dish, clay dish preferred. Rinse and then dry chicken breast. then trim away any fat that may be left on the chicken. Cut each breast half into 1/2 or 1/3 strips so that each is a strip of around 1 1/2 - 2" thick. This will allow for more even cooking on the grill and in the oven.
Place chicken strips in marinade and turn each piece to coat all sides. Place in refrigerator and allow to rest in the marinade. Wait 15 minutes and turn chicken over one more time so that the side that was up is now down. Wait another 15 minutes before cooking.
Heat grill to high. Remove chichen from refrigerator and pour off the marinade from chicken. Allow marinade juice to drip off of chicken before placing on hot grill. This will be easier if you have kitchen thongs to grip the chicken strips.
Sear chicken pieces on grill until sear marks are on top and bottom of each piece. Let chicken grill on one side around 5 minutes. Allow at least 5 minutes per side to avoid sticking to grill. In meantime, preheat oven to 350 degrees. (If you do not have an indoor/outdoor grill, then pan sear on medium high for the same time until browned on each side.)
Rinse baking dish and set aside to use in oven to finish bake the chicken. The chicken will bake for at least 30 mintues so the same dish can be used if it has been rinsed thoroughly. Place seared chicken breast in one layer in baking dish, sprinkle with additional Tuscan Italian Seasoning and bake for 30 - 40 minutes until no longer pink in center.
Serve wiith mash potatoes and gravy, or, on the lighter side serve with rice side dish or green salad.
Some may call this cheating, but I used a simple "Idahoan Buttery Homestyle" instant potato. It's amazingly good for an instant potato. Or you can make fresh mash potatoes if you perfer. I also used the package McCormick Turkey Gravy and then added some Italian spice and garlic salt. This makes for an easy quick weekday meal without a lot of fuss.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (151g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 130 (61%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 55.7mg||17 %|
|Sodium 97.8mg||3 %|
|Potassium 225.5mg||6 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.2g|
|Protein 18.2g||26 %|
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Calories per serving: 213
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