Tuscan Chicken Breast

 


Simple and delicious, this grilled chicken sernades you with the classic flavors of Italian herbs, citrus, olive oil, and cheese.



*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) Servings
Ingredients Quantities Instructions
Italian Seasoning 2 teaspoons 1. Combine the seasonings, cheese, and olive oil. Place chicken in a hotel pan and pour the marinade over it, turning to coat well. Refrigerate for at least 2 hours or up to overnight. Drain and discard any leftover marinade.

2. Grill over medium heat until internal temperature reaches 165°F. Just before removing from grill, squeeze 1 lemon wedge over each chicken breast. Serve immediately.

Lemon and Pepper Seasoning Salt 2 teaspoons
Parmesan cheese, grated 1 teaspoons
olive oil 4 tablespoons
chicken breasts, 6-oz., boneless, skinless 4 each
lemon wedges 4 each
Ingredients Quantities Instructions
Italian Seasoning 4 tablespoons 1. Combine the seasonings, cheese, and olive oil. Place chicken in a hotel pan and pour the marinade over it, turning to coat well. Refrigerate for at least 2 hours or up to overnight. Drain and discard any leftover marinade.

2. Grill over medium heat until internal temperature reaches 165°F. Just before removing from grill, squeeze 1 lemon wedge over each chicken breast. Serve immediately.

Lemon & Pepper Seasoning Salt 4 tablespoons
Parmesan cheese, grated 2 tablespoons
olive oil 1 1/2 cups
chicken breasts, 6-oz., boneless, skinless 24 each
lemon wedges 24 each
Ingredients Quantities Instructions
No Resize Selected
Chef's Tip: Serve with Montreal Grilled Veggies (see recipe)

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