Buck's Creamy Tuscan Chicken


  • 4 chicken breasts
  • Bald Buck: Bold Taste or Slow Burn (for a spicy version)
  • 3 tbs oil from the sun-dried tomatoes jar
  • 6 cloves minced garlic
  • Jar of sun-dried tomatoes
  • 1 tsp dijon mustard
  • 1 cup double cream
  • 3 cups spinach
  • 1/2 cup grated parmesan
  • Parsley to garnish


  1. Season both sides of the chicken with Bald Buck. 1½ tablespoons per pound of chicken should do the trick. Next, using the sun-dried tomato oil, cook the chicken in a pan until golden and cooked-through. Set aside.
  2. Using the same pan, heat up the rest of the oil and sauté the garlic for 1-2 minutes. Add the tomatoes and cook for 3-4 minutes. Add the mustard and mix it in.
  3. Reduce heat and add in the cream, cook to a gentle simmer. Add some more Bald Buck to taste. 
  4. Add the spinach and cook until the leaves are wilt in the sauce. Then add the parmesan. Cook for another 2 minutes.
  5. Add the chicken, top up with parsley and serve :)


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