Cheesecake Factory Tuscan Chicken
A copycat of The Cheesecake Factory's Tuscan chicken: brined grilled chicken breasts served with roasted grape tomatoes, marinated artichoke hearts, capers and basil in a balsamic dressing. Author: Carrie's Experimental Kitchen. Serve with rice or farro and a vegetable.
⏱️ Prep: 15 min🍳 Cook: 20 min
Nutritionper 100 g›
120
Calories
15g
Protein
6g
Carbs
3g
Fat
Ingredients
| 4 | boneless skinless chicken breasts |
| 2 cups (480 ml) | water |
| 1/4 cup (50 g) | granulated sugar |
| 1/4 cup (70 g) | kosher salt |
| 2 cups (300 g) | grape tomatoes |
| 1 jar, 12 oz (340 g) | quartered marinated artichoke hearts |
| 1/4 cup (60 ml) | balsamic vinegar |
| 2 tablespoons | capers |
| 1 tablespoon | fresh basil, chopped |
Instructions
- In a small bowl, combine the water, sugar and salt and mix until dissolved. Add the chicken to a resealable plastic bag, then add the liquid. Refrigerate at least 2 hours.
- Combine the grape tomatoes, the full jar of artichoke hearts and their liquid, the balsamic vinegar, capers and basil in a small bowl. Cover and marinate for 2 hours (like the chicken).
- Preheat the oven to 220°C (425°F) and heat a grill or grill pan.
- Place the vegetables and all the liquid on a baking sheet and roast about 20 minutes, until the tomatoes blister and start to burst.
- Grill the chicken until the internal temperature reaches at least 74°C (165°F), about 8-12 minutes depending on thickness.
- Serve with prepared rice or farro and a vegetable.