Bertucci's Corporation, a casual-dining chain, owns a collection of full-service Italian restaurants that operate under the name "Bertucci's Brick Oven Pizzeria." During the early years of the 21st century there were roughly 80 Bertucci's restaurants scattered throughout the northeastern United States, each of which featured wood-fired brick ovens, which cook hotter than conventional pizza ovens, and served Tuscan-styled food, including gourmet pizzas, salads, soups, seafood, and pasta dishes. Founded in suburban Boston by Joseph Crugnale, Bertucci's expanded quickly during the 1980s and 1990s, growing from a single restaurant in 1981 to a sprawling restaurant chain by the mid-1990s. N.E. Restaurant Co. Inc., Bertucci's owner since 1998, adopted the Bertucci's name in 2001.




Rosemary Chicken

Bertucci's Copycat Recipe

Serves 4

4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon seasoning salt
1 1/2 teaspoons salt free Cajun seasoning
1 teaspoon fresh rosemary
1 onion, finely diced

Preheat oven to 350 degrees. Place chicken breasts in a 9x13 inch glass baking dish with a cover.  Add oil, salt, and Cajun seasoning.  Mix with your hands until chicken pieces are evenly coated.  If using fresh rosemary, chop and sprinkle over chicken.  If using dried rosemary, crush with hands and sprinkle over chicken.

Using your hands again, mix together coating chicken evenly.  Lay diced onions on top of chicken.  Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

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