One of my most favorite flavor combinations: lemon and rosemary. During these cold winter days, this dish will transport your senses to the sunny Mediterranean. One again, our friends at King's Olive Oil Company are providing the oil and vinegar for this recipe.
The stars of this dish are Sicilian Lemon Balsamic Vinegar and Rosemary Infused Olive Oil. Whisked together with a few additional ingredients these two come together to make an amazing marinade for the chicken.
1/2 cup Sicilian Lemon Balsamic Vinegar
1/2 Rosemary Infused Olive Oil
1/2 t. salt
1/2 t. freshly ground black pepper
1 t. Tone's Tuscan Garlic Seasoning Blend
4 boneless, skinless chicken breasts
1 head garlic, cloves separated and "smashed" with the flat side of a knife
4 sprigs fresh rosemary
1/4 cup dry white wine
4 slices lemon
In a medium bowl, whisk together vinegar, olive oil, salt, pepper, and Tuscan Garlic Seasoning Blend. Place chicken breasts into a Ziploc bag and pour marinade over chicken. Add all the garlic cloves and rosemary sprigs. Seal carefully and place in refrigerator for several hours.
Preheat oven to 375 degrees.
In a large skillet, over medium-high heat, place chicken breasts and sear until browned on both sides.
Spray a small baking dish (7 x 11) with non-stick spray and, when chicken is browned, place into the baking dish. Place a lemon slice on top of each chicken breast and then top with the rosemary sprigs as shown below.
1/2 cup Sicilian Lemon Balsamic Vinegar
1/2 Rosemary Infused Olive Oil
1/2 t. salt
1/2 t. freshly ground black pepper
1 t. Tone's Tuscan Garlic Seasoning Blend
4 boneless, skinless chicken breasts
1 head garlic, cloves separated and "smashed" with the flat side of a knife
4 sprigs fresh rosemary
1/4 cup dry white wine
4 slices lemon
In a medium bowl, whisk together vinegar, olive oil, salt, pepper, and Tuscan Garlic Seasoning Blend. Place chicken breasts into a Ziploc bag and pour marinade over chicken. Add all the garlic cloves and rosemary sprigs. Seal carefully and place in refrigerator for several hours.
Preheat oven to 375 degrees.
In a large skillet, over medium-high heat, place chicken breasts and sear until browned on both sides.
Spray a small baking dish (7 x 11) with non-stick spray and, when chicken is browned, place into the baking dish. Place a lemon slice on top of each chicken breast and then top with the rosemary sprigs as shown below.
Add wine to the skillet and using a wooden spoon, scrape up the browned bit from the bottom of the skillet. Pour in reserved marinade and garlic cloves and let cook for 1 - 2 minutes, stirring constantly. Remove from heat and pour over chicken.
Cover with foil and bake for 20 - 25 until internal temperature reaches 165 degrees F. Remove rosemary sprigs before serving.
Serve over quinoa, rice or noodles. Spoon sauce and garlic cloves over chicken.
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