Saturday, December 4, 2010

Chicken & Potato Vesuvio With Chicken Breasts

4 Boneless Skinless Chicken Breasts
4 Whole Garlic Gloves Minced
1/4 Cup Extra Virgin Olive Oil
3/4 Cup White Wine
3/4 Cup Low Sodium Chicken Broth (Not More Then 95 MG  Per CUP)
4 TBSP Fresh Lemon Juice
1 TBSP Chopped Oregano
1 TBSP Chopped Basil
1 TBSP Chopped Italian Parsley
1/4 TSP Sea Salt
1/4 TSP White Ground Pepper
1LB or More Russet, Yukon, or Red Potatoes Cleaned & Thickly Sliced, Skins Removed
Large Baking Pan

Preheat Oven to 350
Place Chicken In Pan, Arrange Potatoes Around The Chicken 
Sprinkle Salt & Pepper On Chicken & Potatoes
Mix oil, lemon juice, chicken broth, wine, garlic and seasoning.
Use pastry brush and coat chicken and potatoes. Pour A Little Extra in Pan . 
Reserve Some For Coating When Done if You Prefer.

Bake 50 to 55 minutes or until temp is 180
Let Stand 15-20 Minutes Before Cutting

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