Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, mike's french farmers market garlic chicken breasts. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Mike's French Farmers Market Garlic Chicken Breasts is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Mike's French Farmers Market Garlic Chicken Breasts is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook mike's french farmers market garlic chicken breasts using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Mike's French Farmers Market Garlic Chicken Breasts:

1. Make ready 2 EX LG Boneless Chicken Breasts [rinsed & fat trimmed]
2. Make ready 1/2 Cup to 2/3 Cup Basil Infused Olive Oil
3. Prepare 10 LG Garlic Cloves [smashed & fine chopped]
4. Take 1/2 Cup Dry White Wine [like a quality Chardonnay]
5. Take 1/2 teaspoon Each: Dried Italian Seasoning - Dried Basil - Dried Thyme - Dried Rosemary
6. Get to taste Cracked Black Pepper & Sea Salt
7. Take 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. Get 2 LG Celery Stalks [with leaves]
11. Prepare 1/2 Cup Fresh Parsley
12. Prepare 1 LG Vidalia Onion [quartered]
13. Prepare 1/2 Small Purple Onion [quartered]

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.
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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