Lemon Tuscan Chicken

3-4 chicken breasts (boneless, skinless)
VE Sea Salt, to taste
VE Pepper, to taste
2 Tbsp Olive Oil
2 small onions, finely sliced
1/2 cup bell peppers, sliced
2 tsp VE Tuscan Rub
1 Tbsp flour
1 cup chicken stock
juice of 1/2 a lemon
2 Tbsp honey

1. Cut chicken into large pieces. Season with salt and pepper.
2. Heat a large frying pan and add Olive oil. Cook chicken until no longer pink. Remove from heat and set aside, covering to keep warm.
3. Sauté onions and bell peppers until soft, then add VE Tuscan Rub and flour. Continue to cook for 1 minute.
4. Add chicken stock, lemon juice, honey and cooked chicken. Simmer uncovered for 8-10 minutes. Serve with rice.

Tuscan Bread Stuffing

Serves 8 to 10
2 Tbsp olive oil
1 large onion, diced
1 cup red pepper, diced
3 Tbsp VE Tuscan Rub
3 cups chicken stock
8 cups day-old VE Focaccia bread, cubed
2 eggs, well beaten
2 tsp VE Sea Salt, ground
1 tsp VE Black Pepper, coarsely ground

1. Sauté onion and red pepper in olive oil over medium heat. Add VE Tuscan Rub and chicken stock. Remove from heat.
2. Pour over cubed Focaccia bread. Stir in beaten eggs. Season with VE Sea Salt and VE Pepper.
3. Place in lightly greased 9 x 13 baking dish and cover with lightly greased aluminum foil. Bake at 350°F, for 40 minutes.
4. Remove foil and bake for 20 minutes more or until top is golden and slightly crisp.

Tuscan Roasted Turkey

Turkey
Olive oil
1/2 Lemon
VE Tuscan Rub
VE Sea Salt
VE Lemon Pepper

1. Mix together olive oil, lemon juice and VE Tuscan Rub
2. Rub Tuscan mixture over surface of turkey.
3. Coarsely grind VE Sea Salt and VE Lemon Pepper over surface.
4. Cook Turkey at 350°F allow 15 to 20 minutes per pound. 1 hour before end of recommended cooking time, begin checking to see if cooked by inserting an Instant Read Thermometer into the inner thigh, just above the thigh bone. A stuffed turkey is cooked when the temperature registers 180°F (or 170°F unstuffed).