Focaccia, Creamy Tuscan Chicken and Apple Crisp

• Yield: 4 servings
• Total time: Same-day with rise time
• Cuisine: American, Italian
• Course: Bread, Dessert, Full Meal
• Est. cost: ~$40–$60 CAD (at time of writing)

Creamy Tuscan Chicken + Focaccia + Apple Crisp | SIMM

✨ Make-a-Meal by SIMM

🍞 Source: Bon Appétit Focaccia 🍗 Source: Salt & Lavender Creamy Tuscan Chicken 🍎 Source: Betty Crocker Apple Crisp

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Meat & Seafood

• 2 large chicken breasts

Produce

• 4 medium tart cooking apples
• Fresh baby spinach — 2 cups loosely packed
• Fresh basil — 1 Tbsp chopped
• Garlic cloves — 1–2

Dairy & Eggs

• Unsalted butter — 1 Tbsp + 2 Tbsp + more for pan
• Salted butter — 1/3 cup, softened
• Heavy/whipping cream — 1 cup

Bakery & Grains

• All-purpose flour — 2 1/2 cups + flour for dredging + 1/2 cup
• Quick-cooking or old-fashioned oats — 1/2 cup

Pantry

• Extra-virgin olive oil — 3 Tbsp + more for hands
• Olive oil — 1 Tbsp
• Honey — 1 tsp
• Active dry yeast — 1/2 envelope, about 1 1/8 tsp
• Kosher salt — 2 1/2 tsp Diamond Crystal OR 1 1/2 tsp Morton
• Flaky sea salt
• Salt
• Black pepper
• Garlic powder — 1/2 tsp
• Packed brown sugar — 3/4 cup
• Ground cinnamon — 3/4 tsp
• Ground nutmeg — 3/4 tsp

Condiments & Sauces

• Dijon mustard — 1 heaping tsp

Canned & Jarred Goods

• Chicken broth — 1/4 cup or white wine
• Sun-dried tomatoes — 1/4 cup, drained and chopped

Frozen

• Vanilla ice cream, optional for serving

Optional / Serving

• Cream, optional for serving apple crisp

Mise It

Focaccia Dough – Wet (Medium Bowl)

• 1 1/4 cups lukewarm water
• 1 tsp honey
• 1/2 envelope active dry yeast, about 1 1/8 tsp

Focaccia Dough – Dry (Medium Bowl)

• 2 1/2 tsp Diamond Crystal kosher salt OR 1 1/2 tsp Morton kosher salt
• 2 1/2 cups all-purpose flour

Oil for Clean Large Bowl (Mini Bowl)

• 2 Tbsp extra-virgin olive oil

Apple Crisp Dish (8-Inch Square Baking Dish)

• 4 medium tart cooking apples, washed, peeled if desired, cored, sliced 1/2-inch thick
• Butter or shortening, for greasing dish

Apple Crisp Topping (Medium Bowl)

• 3/4 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking or old-fashioned oats
• 1/3 cup salted butter, softened
• 3/4 tsp ground cinnamon
• 3/4 tsp ground nutmeg

Focaccia Pan (9 X 13 Baking Pan)

• Butter, for pan
• 1/2 Tbsp extra-virgin olive oil, for pan
• 1/2 Tbsp extra-virgin olive oil, for topping
• Flaky sea salt

Chicken Cutlets (Plate)

• 2 large chicken breasts, sliced lengthwise into 4 thinner cutlets
• Salt
• Black pepper
• 1/2 tsp garlic powder
• Flour, for dredging

Pan Fats (Small Dish)

• 1 Tbsp olive oil
• 1 Tbsp butter

Deglaze Base (Small Bowl)

• 1/4 cup chicken broth
• 1 heaping tsp Dijon mustard

Cream Sauce Base (Medium Bowl)

• 1 cup heavy/whipping cream
• 2 cups loosely packed fresh baby spinach
• 1/4 cup sun-dried tomatoes, drained and chopped

Finishing Seasoning (Small Bowl)

• 1 Tbsp fresh basil, chopped
• Salt
• Black pepper

Focaccia Garlic Butter Finish (Small Saucepan)

• 2 Tbsp unsalted butter
• 1–2 garlic cloves, peeled

Make It

1. WHISK yeast, honey, and lukewarm water in a medium bowl.
2. REST 5 minutes.
3. ADD flour and kosher salt.
4. MIX until a shaggy dough forms.
5. POUR olive oil into a clean bowl.
6. TRANSFER dough into bowl and TURN to coat.
7. COVER and REST at room temperature 3–4 hours until doubled.
8. HEAT oven to 375°F.
9. GREASE bottom and sides of 8-inch square baking dish for apple crisp.
10. ARRANGE sliced apples evenly in dish.
11. MIX brown sugar, flour, oats, softened salted butter, cinnamon, and nutmeg until crumbly.
12. SPRINKLE topping over apples.
13. BAKE about 30 minutes, until topping is golden and apples are tender.
14. BUTTER the 8-inch square focaccia baking pan generously.
15. ADD 1/2 Tbsp olive oil to center of pan.
16. TRANSFER dough to pan and TURN and SPREAD to coat in oil.
17. HEAT oven to 450°F.
18. OIL hands lightly.
19. DIMPLE dough deeply with fingers.
20. DRIZZLE remaining olive oil over dough.
21. SPRINKLE flaky sea salt.
22. BAKE 20–30 minutes until puffed and golden.
23. CUT chicken breasts in half lengthwise to make 4 thinner cutlets.
24. SEASON both sides with salt, pepper, and garlic powder.
25. COAT chicken lightly in flour.
26. HEAT olive oil and butter in skillet over medium-high heat.
27. ADD chicken and COOK 4–5 minutes per side until golden.
28. REMOVE chicken to plate.
29. ADD chicken broth and Dijon mustard.
30. SCRAPE browned bits from pan.
31. SIMMER 1–2 minutes.
32. STIR in cream, spinach, and chopped sun-dried tomatoes.
33. RETURN chicken to pan.
34. COOK about 5 minutes, until chicken is cooked through and sauce reduces slightly.
35. STIR in basil.
36. SEASON with salt and pepper as needed.
37. MELT butter in small saucepan over medium heat.
38. REMOVE from heat.
39. GRATE garlic into melted butter.
40. RETURN to medium heat.
41. COOK 30–45 seconds, stirring, until garlic is lightly toasted.
42. BRUSH garlic butter over hot focaccia.
43. SLICE focaccia.
44. PLATE Tuscan chicken with cream sauce.
45. SERVE focaccia warm.
46. SERVE apple crisp warm with vanilla ice cream or cream, if using.

Make-A-Meal Plating

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