I made this for Christmas dinner, Tuscan Baked Chicken. Wanted to make something Italian. I added Fillet Mignon that I received as a holiday gift. Seasoned the fillets with a lemon pepper seasoning. Pan seared on stove, then baked in oven for about 14 minutes for medium well. Came out more on the well-done side. Not my idea, but family prefers that. Well-done or even medium well done cooked meat has less flavor if you ask me and is dry.
For the Tuscan Chicken dish, I used a recipe I found online from Delallo.com. It was one of those recipes from the maker of food products. They package olives, sun dried tomatoes, olive oil and Dijon mustard. All of which were called out specifically in this dish. Of course, I did not use any of their ingredients and instead found substitutes at my local grocery store. I will never do that again. I am sure this dish was developed in a food lab by hired food scientists to achieve a desired taste. Needless to say, my results were less than ideal. Mainly the dish was salty. Less olives would have helped, so would more Kale. The long fusilli pasta noodles were a nice option.
Making this dish was a humbling experience. I have only very recently started cooking and have been on a good run of successes lately. This was not one of those. I love dishes with olives, so want to make this again. I will find a different recipe.
