4 boneless skinless chicken breast
1/4 cup Lemon Olive Oil
3 tbsp. minced garlic
2 tbsp. dry white wine
1/4 Cup Oregano Balsamic
1 tsp dry thyme
Salt and Pepper
Petite Melody Potatoes (12 oz)
Place chicken breast and halved potatoes in a glass baking dish. Mix all ingredients and pour over chicken and potatoes. Make sure the chicken and potatoes are coated. (As seen below.) Sprinkle salt and pepper over dish. Cover and place in the fridge for 45 minutes.
Preheat oven to 275.
Bake covered for 45 minutes. Raise the temperature to 400 , uncover the chicken and cook another 10-15 minutes until the chicken is done. Sprinkle with salt and serve.
Serves: 4
Arugula Salad
Arugula washed and padded dry.1 tomato sliced
1/4 of a Sliced Red Onion
Sprinkle with Roasted Pepitas
Dressing:
1 part Pomegranate Quince Balsamic
1 Part Wild Mushroom & Sage OO (Garlic OO can be used instead)
1/4 tsp of Penzey Spices Fox Point seasoning (Salt, pepper and dry mustard powder is also just as good.)
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