Mike's French Farmers Market Garlic Chicken Breasts. Great recipe for Mike's French Farmers Market Garlic Chicken Breasts. Using on/off tums, process until tomatoes are coarsely chopped. Season topping to taste with salt and pepper.
Add chicken and vegetables; toss to coat.
Place in single layer on large shallow foil-lined sheet pan sprayed with no stick cooking spray.
Place the breadcrumbs in a shallow dish; dredge the chicken in breadcrumbs.
You can cook Mike's French Farmers Market Garlic Chicken Breasts using 13 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Mike's French Farmers Market Garlic Chicken Breasts
- You need 2 of EX LG Boneless Chicken Breasts [rinsed & fat trimmed].
- Prepare 1/2 Cup of to 2/3 Cup Basil Infused Olive Oil.
- You need 10 of LG Garlic Cloves [smashed & fine chopped].
- It's 1/2 Cup of Dry White Wine [like a quality Chardonnay].
- You need 1/2 teaspoon of Each: Dried Italian Seasoning - Dried Basil - Dried Thyme - Dried Rosemary.
- You need to taste of Cracked Black Pepper & Sea Salt.
- It's 4 of Medium Sized Potatoes [red or white - 1" cubes - unpeeled].
- Prepare 1 of EX LG Peeled Carrot [1" cuts].
- It's 2 of Medium Green Bell Peppers [1" cubes].
- It's 2 of LG Celery Stalks [with leaves].
- It's 1/2 Cup of Fresh Parsley.
- It's 1 of LG Vidalia Onion [quartered].
- Prepare 1/2 of Small Purple Onion [quartered].
Ratatouille Baked Chicken takes a classic French dish and turns it into a family-friendly comfort food dish loaded with veggies. Ratatouille Baked Chicken This one pot baked chicken and vegetable dish is a great way to utilize eggplants now that they are in your garden or at farmers' markets. Garlic Sauce This mayo-based aioli is used by our family to marinate chicken breast chunks for Lebanese chicken kabobs (chiche taouk) before grilling, or as a dip for rotisserie chicken. Be sure to reserve some sauce on the side before marinating - for dipping the grilled chicken into at the table.
Mike's French Farmers Market Garlic Chicken Breasts step by step
- Here's all you'll need. Wine not pictured. You can use fresh herbs but know their flavors will diminish somewhat with the longer, high heat baking times..
- Preheat oven to 425°..
- Trim your chicken breasts of fat and chop all vegetables. Mix everything together well in a bowl..
- Place everything in an oven safe pan. Chicken on bottom. Add your 1/2 cup of dry white wine..
- Bake at 425° for 1 hour sealed tight with tinfoil. Don't peek! Check for doneness after 1 hour. If any pink color streams from your thickest piece of chicken breasts with a knife peirce - bake longer - covered..
- Check your carrots and potatoes for doneness as well. Know they will take longer than the chicken to cook. They'll be your best vegetable indicators. They should be soft to the chew. If not, again, bake longer, but uncovered. You'll want to see some char on your vegetables! ;0) Don't be alarmed if your vegetables take a little bit longer to bake. Depending upon your ovens temperature - it could take a little longer. Up to 1.5+ hours total..
- Serve with soft, warm atisinal bread, room temperature French honey butter and a nice dry white wine..
- Enjoy!.
A combination of fresh Roma tomatoes, olive oil, garlic, basil and chicken breast sauteed with white wine tossed over angel hair pasta. Serve chicken on top of leeks. Fresh Chicken rubbed with olive oil and Mike's Santa Fe Seasoning, then slow-roasted until tender and juicy. But most Americans couldn't care less what the foodies think. Eight Arrows Farm- Eight Arrows Farm will be at the market this week with chicken thighs, boneless skinless chicken breasts, tenders, leg quarters, wings, livers, bone in breasts, hearts, necks, and backs.