Tuscan Chicken Torta
Discover the irresistible flavors of a Tuscan Chicken Torta—a show-stopping dish that combines tender chicken, garlic-sautéed spinach, and tangy sun-dried tomatoes with a creamy trio of ricotta, mozzarella, and Parmesan cheeses. This savory filling is nestled between layers of golden, flaky puff pastry, making it the perfect centerpiece for any dinner table. Infused with Italian seasoning and finished with a glossy egg wash, this dish is as visually stunning as it is delicious. Ideal for entertaining or an indulgent family meal, this recipe is easy to prepare in just over an hour and serves six generously. Whether enjoyed fresh out of the oven or as leftovers, this Tuscan-inspired torta will transport your taste buds straight to the hills of Italy. Perfect for keywords like "Tuscan chicken recipe," "savory puff pastry dish," and "Italian-inspired comfort food."
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 4 cups fresh spinach
- 1 cup sun-dried tomatoes, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 2 sheets puff pastry sheets, thawed
- 2 tablespoons all-purpose flour (for rolling out pastry)
- 1 tablespoon milk or cream (for egg wash)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2
Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and Italian seasoning, then cook for about 6-7 minutes per side until fully cooked. Remove from heat and let them cool slightly before shredding or chopping into bite-sized pieces.
Step 3
In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for 1-2 minutes until fragrant, then add the fresh spinach. Cook until wilted and any liquid has evaporated. Remove from heat and set aside.
Step 4
In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, chopped sun-dried tomatoes, and 1 egg. Stir until well mixed, then fold in the cooked spinach and chicken. Season with additional salt and pepper if needed.
Step 5
On a lightly floured surface, roll out one puff pastry sheet slightly to fit a lined baking sheet. This will be the base of your torta.
Step 6
Spread the chicken and cheese mixture evenly on top of the pastry base, leaving about a 1-inch border around the edges.
Step 7
Roll out the second puff pastry sheet and place it over the filling. Trim any excess pastry, then crimp the edges together with a fork to seal.
Step 8
Whisk the remaining egg with 1 tablespoon of milk or cream to make an egg wash. Brush it all over the top of the torta to ensure a golden crust.
Step 9
Cut a few small slits in the top pastry to allow steam to escape during baking.
Step 10
Bake in the preheated oven for 35-40 minutes, or until the puff pastry is golden brown and flaky.
Step 11
Remove from the oven and let the torta rest for 5-10 minutes before slicing and serving.
Nutrition Facts
| Serving size | 1254.1 grams (1254.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2800 |
| Total Fat 151.60g | 194% |
| Saturated Fat 59.40g | 297% |
| Polyunsaturated Fat 2.70g | |
| Cholesterol 940mg | 313% |
| Sodium 5922mg | 257% |
| Total Carbohydrate 146.60g | 53% |
| Dietary Fiber 16.60g | 59% |
| Total Sugars 43.40g | |
| Protein 220.30g | 441% |
| Vitamin D 93IU | 465% |
| Calcium 2651mg | 204% |
| Iron 21mg | 117% |
| Potassium 5163mg | 110% |
Source of Calories