Mike's French Farmers Market Garlic Chicken Breasts
Mike's French Farmers Market Garlic Chicken Breasts

Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mike's french farmers market garlic chicken breasts. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Mike's French Farmers Market Garlic Chicken Breasts is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Mike's French Farmers Market Garlic Chicken Breasts is something which I have loved my whole life. They’re nice and they look wonderful.

To get started 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 that.

The ingredients needed to make Mike's French Farmers Market Garlic Chicken Breasts:
  1. Make ready EX LG Boneless Chicken Breasts [rinsed & fat trimmed]
  2. Get to 2/3 Cup Basil Infused Olive Oil
  3. Get LG Garlic Cloves [smashed & fine chopped]
  4. Prepare Dry White Wine [like a quality Chardonnay]
  5. Take Each: Dried Italian Seasoning - Dried Basil - Dried Thyme - Dried Rosemary
  6. Make ready Cracked Black Pepper & Sea Salt
  7. Get Medium Sized Potatoes [red or white - 1" cubes - unpeeled]
  8. Get EX LG Peeled Carrot [1" cuts]
  9. Take Medium Green Bell Peppers [1" cubes]
  10. Make ready LG Celery Stalks [with leaves]
  11. Take Fresh Parsley
  12. Take LG Vidalia Onion [quartered]
  13. Prepare Small Purple Onion [quartered]
Steps to make Mike's French Farmers Market Garlic Chicken Breasts:
  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!

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