Mike's French Farmers Market Garlic Chicken Breasts

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

1. Here's all you'll need.
2. Wine not pictured.
3. Preheat oven to 425.
4. Trim your chicken breasts of fat and chop all vegetables.
5. Mix everything together well in a bowl.
6. Place everything in an oven safe pan.
7. Chicken on bottom.
8. Add your 1/2 cup of dry white wine.
9. Bake at 425 for 1 hour sealed tight with tinfoil.
10. Don't peek!
11. Check your carrots and potatoes for doneness as well.
12. Know they will take longer than the chicken to cook.
13. They'll be your best vegetable indicators.
14. They should be soft to the chew.
15. If not, again, bake longer, but uncovered.
16. You'll want to see some char on your vegetables!
17. ;0)
18. Serve with soft, warm atisinal bread, room temperature French honey butter and a nice dry white wine.
19. Enjoy!

chicken breasts, basil, garlic, thyme, pepper, potatoes, carrot, green bell peppers, celery, parsley, vidalia onion, purple onion

Taken from cookpad.com/us/recipes/494411-mikes-french-farmers-market-garlic-chicken-breasts (may not work)