Jolane’s Tuscan Chicken Recipe
Serves 2
2 6-8oz Chicken breast- boneless-skin on
1 cup grape tomatoes-halved
1/4 cup red onion-sliced thin
3 tbs fresh basil-chopped
1/2 loaf crusty French bread torn into chucks
1/4 cup extra virgin olive oil
1 tbs chopped garlic
Marinade:
1 cup white wine
1/4 cup extra virgin olive oil
Juice from 1 lemon
2 springs of fresh rosemary
1 tbs chopped fresh garlic
1 tsp kosher salt
1 tsp cracked black pepper
Balsamic Vinaigrette:
4 oz extra virgin olive oil
2 oz balsamic vinegar1/2 tsp chopped garlic
1/4 tsp dried oregano
1/4 tsp dried basil
Kosher salt (To taste)
Cracked black pepper (TT)
Marinate chicken breast for minimum 4-6 hours or overnight for best results. Remove chicken from marinate and pat dry with a clean towel. Place chicken, skin side down, in a hot pan with 1 tbs of canola oil. Cook for 7 to 8 minutes or until skin becomes crispy and golden brown. Turn chicken over and cook for an additional 4 minutes. Transfer chicken to a preheated oven and cook for 10-15 minutes at 425 degrees. In a bowl, combine grape tomatoes, red onions, basil and balsamic vinaigrette. Toss and set aside. Combine extra virgin olive oil and garlic. Drizzle over bread and toss to coat. Place bread on a sheet pan and bake at 425 degrees for 5 minutes or until golden brown. On two plates portion out the bread and the tomato mixtures and place 1 chicken breast on each plate.
Garnish with fresh basil and serve immediately.
The elegant recipe above is from an equally elegant restaurant, Jolane’s Cafe.
The fascinating history behind Jolane’s:
Jolane was born November 26, 1906, in Korompa on the Austria-Hungary border, near the city of Vienna, where Julius Meinl coffee originated. She arrived in America on September 7, 1913, at the age of six, with nothing more than the shirt on her back. Jolane was almost turned away at Ellis Island due to a problem with her eyes.
Nothing came easy in life for Jolane. Her family settled on the Near West Side of Chicago starting out in typical immigrant fashion of the time by selling vegetables from a wagon. She was an independent young woman who graduated from Tuley High School and obtained an Associate’s degree in Accounting from Crane Junior College. Because she saved her money, she did not hesitate to do anything that made her happy. She was one of few women to drive a car in the mid-1920s and went to Cuba by herself when she was 26.
Jölane married her husband and business partner, Dave, in 1934. They opened an electronics store in 1936 in Logan Square with her $800. Times were tough, but they worked side-by-side, for long hours, while at the same time starting a family. Jolane relished the role of mother, ensuring her three children were always well taken care of. She went home every day to fix lunch and had a hot meal on the table every night.
Their business grew into one of the most successful family businesses in the United States. Jolane remained active in the business well into her 70s. Her carefree spirit and sense of adventure never faltered. She cruised to Alaska at the age of 84 and flew alone to Japan when she was 90. Jölane lived almost 97 years.
Jolane’s main focus in life above everything else was simply to be a good person. – Jolane’s Cafe.com
Jolane’s Cafe Address:
1100 N. Milwaukee Ave.
Glenview, IL 60025
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{ 2 comments… read them below or add one }
Amazing dish and photography! I love the flavors, the red onion and tomatoes….mmmmm. I will be trying this, maybe with a whole bird.
Chris, The red onions and tomatoes are calling out to me, too. The basil is just perfect for this dish – it goes with tomatoes like I do chocolate… beautifully! – Joi