Mike's French Farmers Market Garlic Chicken Breasts. 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.

Quick and healthy chicken breast with tomatoes that are in their prime ripeness end of August - beginning of September. And the ones I can't stop buying during my farmers market haul every week. So juicy, sweet and tender, local tomatoes are nothing like supermarket's. You can cook Mike's French Farmers Market Garlic Chicken Breasts using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Mike's French Farmers Market Garlic Chicken Breasts

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

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. Mike's Mighty Good Soup - Chicken Ramen Soup. Chicken tenders with garlic butter is one of the best chicken tender recipes.

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

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!.

Made with garlic, butter and spices on skillet. They are often detached from chicken breasts and sold separately as tenderloins. They are commonly used for making chicken strips, chicken fingers or chicken fillets. French farmers are furious about government restrictions on the environment, and have dumped fruit and vegetables in central Paris in protest over low food prices. In a small bowl, mix together ingredients for garlic butter.