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13 ingredients, 8 steps, cooking Mike's French Farmers Market Garlic Chicken Breasts

Good Evening every body, now you get present recipe Mike's French Farmers Market Garlic Chicken Breasts with 13 ingredients and 8 steps. Below this is how to prepare, please observe carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 8 stages of easy cooking Mike's French Farmers Market Garlic Chicken Breasts.

Ingredients all Mike's French Farmers Market Garlic Chicken Breasts

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

If all material requirements Mike's French Farmers Market Garlic Chicken Breasts it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Stages Cooking 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!
   
3. Finish and Enjoy.

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