Tuscan Chicken with Roasted Fingerling Potatoes | Draper Valley Farms

Ingredients

• 2 RANGER® Free Range Split Chicken Breasts
• 1 lb. fingerling potatoes, sliced lengthwise
• 4 tbsp. extra virgin olive oil
• 2 cloves garlic, smashed and roughly chopped
• 3 cloves garlic, minced
• 1 tbsp. rosemary, chopped
• 1/4 tsp. red pepper flakes
• 1 tbsp. lemon zest
• 2 tbsp. red wine vinegar
• 1 can (13.75 oz.) quartered artichoke hearts, drained
• 1/2 cup sun-dried tomatoes, chopped
• 1 head escarole or 1 bunch of tuscan kale, chopped
• 1 cup heavy cream
• Salt and pepper, to taste
• Basil leaves, to serve
• Parmigiano reggiano, to serve