Preheat oven to 400°F (200°C). Grease a 9x13 inch baking dish.
Marinate Chicken with garlic, thyme, lemon zest, salt, and pepper for at least 30 minutes.
Place chicken breasts in the prepared baking dish.
Melt butter in a saucepan. Deglaze with white wine, reducing by half. Add heavy cream and mascarpone cheese, stirring until smooth. Stir in Parmesan cheese. Pour over chicken.
Sprinkle Fire-roasted tomatoes and Gruyere cheese evenly over the sauce.
Top with toasted almond slivers.
Bake for 45-60 minutes, or until chicken is cooked through and bubbly.
Let stand for 10 minutes before serving.
Ingredients
6
2 lbs900 gOrganic free-range chicken breasts
2 tbsp30 mLGarlic-minced
1 tbsp15 mLFresh thyme-chopped
1 tbsp15 mLLemon zest
1/2 tsp2.5 mLSea salt
1/4 tsp1.25 mLFreshly ground black pepper
8 oz225 gMascarpone cheese
1/2 cup120 mLDry white wine (Sauvignon Blanc)
1/4 cup60 mLHeavy cream
2 tbsp30 mLParmesan cheese-grated
1 tbsp15 mLButter
1 can14.5 ozFire-roasted diced tomatoes
1 cup140 gGruyere cheese-shredded
1/2 cup70 gToasted almond slivers
Equipment
9x13 inch baking dish
Mixing bowls
Saucepan
Measuring cups and spoons
Instructions
Preheat oven to 400°F (200°C). Grease a 9x13 inch baking dish.
Marinate Chicken with garlic, thyme, lemon zest, salt, and pepper for at least 30 minutes.
Place chicken breasts in the prepared baking dish.
Melt butter in a saucepan. Deglaze with white wine, reducing by half. Add heavy cream and mascarpone cheese, stirring until smooth. Stir in Parmesan cheese. Pour over chicken.
Sprinkle Fire-roasted tomatoes and Gruyere cheese evenly over the sauce.
Top with toasted almond slivers.
Bake for 45-60 minutes, or until chicken is cooked through and bubbly.
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