Summer Chicken BakeSubmitted by: JIANABOND
Cooking Sherry 5 oz.
Garlic, 3 cloves
Basil, 1 Tbsp
Chicken Base, 1 Tbsp (Paste)
Salt and Pepper to Taste
4 Chicken breast skinless boneless
I then chopped my baby carrots in half and chopped the celery into 1/2" chunks. Once the sherry broth is cool to touch. Place chicken in broth, flip and transfer to 9"x13" casserole dish or stone. Add carrots and celery and pour remaining broth into casserole dish, cover with tin foil and bake for 50 min. I put it in for 30 min and checked it, chicken was not cooked through so I removed the tin foil and baked an additional 20 min. turned out tender and juicy, the only problem was the carrots and celery were still somewhat firm but tasty so I figure leaving the tin foil on would moisten the veggies. Hope it comes out as well as mine it was kind of an experiment but it was delicious so I thought I would share it. Makes 1 chicken serving per individual and about 1/2" cup veggies. I made a pasta roni side and another mixed veggie. It was a hit!
Number of Servings: 4
Recipe submitted by SparkPeople user JIANABOND.