BATON ROUGE - Welcome to Good 2 Eat, where every Thursday 2une In partners with a local chef to share a new recipe and keep things fresh in your kitchen!This week, Kevin Belton cooks up a Tuscan chicken with some Almond Joy cookies for dessert! You can find the recipe below:Tuscan Chicken6 chicken thighs, bonelessCreole seasoningkosher saltfreshly ground pepper2 tsp. Italian seasoning, divided3 Tbsp. olive oil, divided1 onion, sliced thin4 garlic cloves, minced1/2 cup sun dried tomatoes, sliced thin3 cups baby spinach1 1/4 cup heavy cream1/4 cup Parmesan plus more for serving, freshly gratedSeason chicken on both sides with Creole seasoning, salt, pepper and 1 teaspoon Italian seasoning. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken until golden brown, about 3 to 4 minutes on each side, then transfer to a plate.Over medium heat, add remaining tablespoon of oil to the same skillet. Add the onion and sauté for 2 to 3 minutes. Stir in the garlic and sun-dried tomatoes and cook until fragrant, about 1 more minute. Add all of the spinach to the pan and sauté until it just starts to soften and wilt down, about 1-2 minutes.Add the heavy cream, parmesan and remaining teaspoon of Italian seasoning and stir to combine. Simmer for about 1 minute, scraping up any browned bits that may have stuck to the bottom of the pan.Nestle the chicken into the sauce; bring to a simmer then reduce the heat to medium-low. Cook for about 5-6 minutes, or until chicken is cooked through. Remove skillet from heat, top with a little more cheese, if desired, and serve immediately.Almond Joy cookies1/2 cup butter, softened3/4 cup granulated sugar1 egg1 tsp. vanilla1 tsp. coconut extract1 1/2 cups all-purpose flour1/4 tsp. Kosher salt1/2 tsp. baking soda3/4 cup shredded coconut3/4 cup chocolate chips1/2 cup almonds, choppedPreheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or spray with cooking spray.In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy. Add the egg, vanilla, and coconut extract and beat until smooth.Stir in the flour, salt, and baking soda until combined. Gently fold in coconut, chocolate chips, and almonds.Roll the dough into golf ball-sized balls and place on prepared baking sheets.Bake 8 to 10 minutes, or until edges are golden. Remove from oven and let cool on baking sheets for about 5 minutes.Move cookies to a cooling rack to cool completely. Once cooled, store in a covered container up to 3 days.Permalink| Comments