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

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, mike's french farmers market garlic chicken breasts. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Mike's French Farmers Market Garlic Chicken Breasts is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Mike's French Farmers Market Garlic Chicken Breasts is something that I’ve loved my whole life.

Forester Farmers Market Boneless Skinless Chicken Breasts are all natural. You can season them overnight with salt, pepper and garlic. During the following day, cook them in You can follow the same recipe and instead add the Forester Farmers Market Boneless Skinless Chicken.

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

They are commonly used for making chicken strips, chicken fingers or chicken fillets. Worcestershire, mustard and French-fried onions give extra zing to this version of baked garlic Parmesan chicken. Chicken breasts are painted with garlic oil, then coated in Parmesan and bread crumbs and baked to soft. In a small bowl, mix together ingredients for garlic butter.

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.

  1. Preheat oven to 425°.
  2. Trim your chicken breasts of fat and chop all vegetables. Mix everything together well in a bowl.
  3. Place everything in an oven safe pan. Chicken on bottom. Add your 1/2 cup of dry white wine.
  4. 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.

  1. 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.

  1. Serve with soft, warm atisinal bread, room temperature French honey butter and a nice dry white wine.
  2. Enjoy!

Brush the garlic butter evenly over the baguette slices, making sure some drips EMX Digital LLC. The chicken is fully cooked through (I can tell based on internal temp, time in the oven, color of the chicken and juices), but the texture of the chicken is funny, almost like it hasn't been thoroughly cooked. When I cut into the chicken I feel resistance (like you would when butchering raw chicken. Chicken breast is the most beneficial part of chicken. We take it for fundamental truth, but what really makes chicken breast so good?

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