The Good News Chicken breasts are lean but flavorful, especially with the killer pan sauce here. Matthew Malin and Andrew Goetz discovered the dish that inspired this recipe at L'Enoteca, a wine shop and restaurant in Pietrasanta, Italy. More Chicken Recipes. Press a rosemary and thyme sprig on each chicken breast. Sprinkle the chicken with the crushed red pepper and season with salt and black pepper. In a large nonstick, ovenproof skillet, heat the olive oil until shimmering.
A few weeks ago, my stepdaughter brought her Jewish Studies class to our home for a Shabbat dinner celebration. The gathering was organized by her teacher, Cheryl Cohen. My stepdaughter always talks about Cheryl with a smile on her face; she loves her Jewish Studies class and everything she learns there. After our dinner together it is clear that Cheryl is making a positive, lasting impact on the lives of her students.
Garlic and lemon not only make this rosemary chicken breasts recipe tasty but also packs 30 g of protein per calorie serving. Happy Autumn, friends! Are you as excited for Fall as I am?? The fashion, the apples, the air, the leaves..
Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins. Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.