6 bone-in chicken breasts
2 tablespoons chopped herbs, such as basil, thyme, and oregano
2 cloves garlic, chopped
Salt and cracked black pepper
2 tablespoons Lucini® Premium Select Extra Virgin Olive Oil®
1 cup red wine
1 jar Lucini® Hearty Artichoke Tomato Pasta Sauce
1/3 cup shaved Pargimiano Reggiano
Pre-heat oven to 375 degrees
Rub the chicken breasts with the chopped herbs and garlic. Season the chicken well with salt and cracked black pepper.
Heat a very large oven proof sauté pan with oil until smoking hot. Add the chicken breasts, skin side down and sear well for approximately 3 minutes.
Flip the chicken and add the red wine. Cook over high heat until about 1/4 cup of liquid remains and then add the Lucini® Hearty Artichoke Tomato Pasta Sauce.
Once the pasta sauce is added, place the pan in the oven. Cook just until the chicken is cooked through, which is about 20 minutes depending on the thickness of the chicken breast.
Place the chicken breasts on rice or soft polenta and serve with sauce. An easy week-night dinner with the family.