Hello, I am Kate. Today, I’m gonna show you how to prepare mike’s french farmers market garlic chicken breasts recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Mike’s French Farmers Market Garlic Chicken Breasts Recipe
Mike’s French Farmers Market Garlic Chicken Breasts is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Mike’s French Farmers Market Garlic Chicken Breasts is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook mike’s french farmers market garlic chicken breasts using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mike’s French Farmers Market Garlic Chicken Breasts:
- Prepare 2 EX LG Boneless Chicken Breasts [rinsed & fat trimmed]
- Prepare 1/2 Cup to 2/3 Cup Basil Infused Olive Oil
- Make ready 10 LG Garlic Cloves [smashed & fine chopped]
- Get 1/2 Cup Dry White [like a quality Chardonnay]
- Get 1/2 teaspoon Each: Dried Italian Seasoning - Dried Basil - Dried Thyme - Dried Rosemary
- Get to taste Cracked Black Pepper & Sea Salt
- Take 4 Medium Sized Potatoes [red or white - 1 cubes - unpeeled]
- Make ready 1 EX LG Peeled Carrot [1 cuts]
- Get 2 Medium Green Bell Peppers [1 cubes]
- Get 2 LG Celery Stalks [with leaves]
- Make ready 1/2 Cup Fresh Parsley
- Prepare 1 LG Vidalia Onion [quartered]
- Prepare 1/2 Small Purple Onion [quartered]
Steps to make Mike’s French Farmers Market Garlic Chicken Breasts:
- Here’s all you’ll need. 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 .
- 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 .
- Enjoy!
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