Chicken with San Marzano Tomatoes Fresh Herbs and Ricotta Salata

This chicken dish is elegant yet easy to prepare - I've been making it for years and it's always a crowd pleaser, whether for a weekday supper or a dinner party.

Chicken with San Marzano Tomatoes Fresh Herbs and Ricotta Salata

4-6 organic boneless, skinless chicken breasts

1.5 cups canned, diced San Marzano tomatoes with juice

2 ripe vine tomatoes, chopped (optional)

1 cup Ricotta Salata cheese, cubed

1/2 cup dry white wine

1/4 - 1/2 cup pitted kalamata olives

1/2 cup fresh parsley, chopped

3-4 cloves garlic, chopped

4-6 fresh basil leaves, chiffonade

2 tbs. fresh oregano, chopped

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 tsp. salt or to taste

1 tsp. fresh ground pepper or to taste

2-3 tbs. good quality extra virgin olive oil

Preheat oven to 350 degrees.

Season both sides of each chicken breast with salt, pepper, onion powder, and garlic powder.

In a large skillet over medium-high, heat olive oil and add chicken. Cook about 3 minutes on each side until lightly browned but not cooked through. Add chopped garlic to the skillet and saute about 30 seconds. Transfer the chicken and garlic/oil to a large casserole or baking dish*. Add the wine, tomatoes with juice, and Ricotta Salata to the dish. Scatter the fresh herbs and olives evenly on top of the chicken. Dish can be prepared up to this point, covered, and refrigerated over night if necessary.

Cover the dish with foil and bake 30-35 minutes until chicken is cooked through - this may depend on the thickness of your cutlets. 

While browning the chicken gives a nice extra layer of flavor, I've made this dish without that step and it's still delicious. If you're pressed for time or don't feel like dirtying an extra skillet, use this shortcut method:

Drizzle a bit of olive oil on the bottom of your baking dish. Skip browning the chicken in a skillet and place raw, seasoned chicken cutlets directly into the dish. Add garlic, tomatoes with juice, Ricotta Salata, and wine. Top with fresh herbs and olives. Cover with foil and bake 35-40 minutes or until chicken is cooked through.

Herbed Orzo

For this recipe, you can scoop about 1-2 cups of the tomato/broth/cheese/olive mixture from the chicken recipe and add it to your cooked orzo as a base. You can then add additional Ricotta Salata, tomatoes, and herbs to taste. The following recipe, however, stands on its own and can be served as a warm or cold pasta salad.

About 10 oz. orzo (I used 365 Whole Foods Brand)

4 cups chicken broth, vegetable broth, or water

1/2 cup Ricotta Salata cheese

1/2 cup fresh or canned San Marzano tomatoes

2 tbs. fresh parsley, chopped

2 tsp. fresh oregano, chopped

2-3 basil leaves, chopped

1-2 tbs. extra virgin olive

Salt and fresh ground pepper to taste.

Heat 1 tbs. olive oil in a pan over medium-high heat. Toast the dry orzo slightly - about 2 minutes. Then add water or broth and cook according to package directions (about 7-9 minutes). When the orzo is cooked and liquid is absorbed, add remaining ingredients and toss to combine. If you are making this with the chicken dish, add the 1-2 cups tomato mixture at this time and adjust the other ingredients as necessary.