Sunday, August 24, 2008
Garlic-Herb Rubbed Chicken
Giada made this recipe (formerly Pancetta-Wrapped Pork Roast)but since I don't like pork, I changed it up a bit.
Since I try to cook for just us two I'm always scaling down recipes and this one is no exception.
2 large garlic cloves
1/2 Tbs finely chopped fresh rosemary leaves (I used dried)
1/2 Tbs finely chopped fresh thyme leaves (I used dried)
1 Tbsp olive oil
2 boneless skinless chicken breasts
salt and freshly ground black pepper
1/4 c chicken broth
1/4 c dry white wine (I used Prosecco b/c that's what we drink w/ dinner)
Blend the garlic, rosemary thyme and oil in a small food processor, scraping down the side of the bowl occasionally, until the garlic is minced.
Salt and pepper the chicken breasts. Rub the garlic herb mixture onto both sides of the chicken and then cover with saran wrap and refrigerate at least an hour.
Preheat oven to 400 degrees F.
Pour 1/4 c broth and 1/4 c prosecco into the roasting pan. Add more broth and win to the pan juices once in between cooking (about 15 min. in). Cook for about 35-40 min. until chicken is no longer pink inside. Transfer chicken to a dish and tent w/ foil. pour the pan drippings into a pan and reduce and serve atop chicken.