How to Prepare Tasty Mike's French Farmers Market Garlic Chicken Breasts

Mike's French Farmers Market Garlic Chicken Breasts. Mike's French Farmers Market Garlic Chicken Breasts Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, mike's french farmers market garlic chicken breasts. It is one of my favorites food recipes.

Mike's French Farmers Market Garlic Chicken Breasts Here is how you achieve it. Ingredients of Mike's French Farmers Market Garlic Chicken Breasts. Here is how you achieve it. You can cook 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

  1. Prepare 2 of EX LG Boneless Chicken Breasts [rinsed & fat trimmed].
  2. You need 1/2 Cup of to 2/3 Cup Basil Infused Olive Oil.
  3. It’s 10 of LG Garlic Cloves [smashed & fine chopped].
  4. You need 1/2 Cup of Dry White Wine [like a quality Chardonnay].
  5. You need 1/2 teaspoon of Each: Dried Italian Seasoning – Dried Basil – Dried Thyme – Dried Rosemary.
  6. It’s to taste of Cracked Black Pepper & Sea Salt.
  7. Prepare 4 of Medium Sized Potatoes [red or white – 1" cubes – unpeeled].
  8. Prepare 1 of EX LG Peeled Carrot [1" cuts].
  9. It’s 2 of Medium Green Bell Peppers [1" cubes].
  10. It’s 2 of LG Celery Stalks [with leaves].
  11. It’s 1/2 Cup of Fresh Parsley.
  12. You need 1 of LG Vidalia Onion [quartered].
  13. Prepare 1/2 of Small Purple Onion [quartered].

Ingredients of Mike's French Farmers Market Garlic Chicken Breasts. Mike's French Farmers Market Garlic Chicken Breasts instructions. You can use fresh herbs but know their flavors will diminish somewhat with the longer, high heat baking times. Trim your chicken breasts of fat and chop all vegetables.

Mike's French Farmers Market Garlic Chicken Breasts instructions

  1. 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..
  2. Preheat oven to 425°..
  3. Trim your chicken breasts of fat and chop all vegetables. Mix everything together well in a bowl..
  4. Place everything in an oven safe pan. Chicken on bottom. Add your 1/2 cup of dry white wine..
  5. 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..
  6. 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..
  7. Serve with soft, warm atisinal bread, room temperature French honey butter and a nice dry white wine..
  8. Enjoy!.

Mix everything together well in a bowl. 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. Remove it to a serving platter (discard lemon from inside cavity) and scoop the potatoes from the roasting pan, place around the chicken.

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