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

Hey everyone, 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. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mike's French Farmers Market Garlic Chicken Breasts is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Mike's French Farmers Market Garlic Chicken Breasts is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have mike's french farmers market garlic chicken breasts using 13 ingredients and 8 steps. Here is how you can achieve 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. Prepare LG Garlic Cloves [smashed & fine chopped]
  4. Take Dry White Wine [like a quality Chardonnay]
  5. Prepare Each: Dried Italian Seasoning - Dried Basil - Dried Thyme - Dried Rosemary
  6. Get Cracked Black Pepper & Sea Salt
  7. Make ready Medium Sized Potatoes [red or white - 1" cubes - unpeeled]
  8. Take EX LG Peeled Carrot [1" cuts]
  9. Take Medium Green Bell Peppers [1" cubes]
  10. Get LG Celery Stalks [with leaves]
  11. Prepare Fresh Parsley
  12. Make ready LG Vidalia Onion [quartered]
  13. Make ready Small Purple Onion [quartered]
Instructions 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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