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.
See great recipes for Chicken with Garlic, Basil and Parsley too!.
Add chicken and vegetables; toss to coat.
Place in single layer on large shallow foil-lined sheet pan sprayed with no stick cooking spray.
You can have Mike's French Farmers Market Garlic Chicken Breasts using 13 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Mike's French Farmers Market Garlic Chicken Breasts
- Prepare 2 of EX LG Boneless Chicken Breasts [rinsed & fat trimmed].
- Prepare 1/2 Cup of to 2/3 Cup Basil Infused Olive Oil.
- Prepare 10 of LG Garlic Cloves [smashed & fine chopped].
- It's 1/2 Cup of Dry White Wine [like a quality Chardonnay].
- Prepare 1/2 teaspoon of Each: Dried Italian Seasoning - Dried Basil - Dried Thyme - Dried Rosemary.
- It's to taste of Cracked Black Pepper & Sea Salt.
- You need 4 of Medium Sized Potatoes [red or white - 1" cubes - unpeeled].
- Prepare 1 of EX LG Peeled Carrot [1" cuts].
- Prepare 2 of Medium Green Bell Peppers [1" cubes].
- Prepare 2 of LG Celery Stalks [with leaves].
- You need 1/2 Cup of Fresh Parsley.
- Prepare 1 of LG Vidalia Onion [quartered].
- It's 1/2 of Small Purple Onion [quartered].
Farmers' Market Vegetable Bake with Sharp Cheddar and. 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. A combination of fresh Roma tomatoes, olive oil, garlic, basil and chicken breast sauteed with white wine tossed over angel hair pasta.
Mike's French Farmers Market Garlic Chicken Breasts instructions
- 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!.
Transfer chicken breasts to a plate. Serve chicken on top of leeks. But most Americans couldn't care less what the foodies think. Fresh Chicken rubbed with olive oil and Mike's Santa Fe Seasoning, then slow-roasted until tender and juicy. Products: Eggs-by the dozen or case, whole chicken, pieced chicken-breasts, leg quarters, wings, feet, backs-, stewing hen, and live chicken sales.