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Honey-Balsamumm Roasted chicken breasts with Veggie
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Honey-Balsamumm Roasted chicken breasts with Veggie
Chicken is so good and easy to prepare! This recipe is perfect wen you do not have hours to cook a delicious balanced meal. For this recipe, we used organic chicken breast from “ Les Viandes Biologiques de Charlevoix” an organic transformation centre that’s unique in Québec which produces organically raised chicken and pork from A to Z. Available in most of IGA’s.
Honey-Balsamumm Roasted chicken breasts with Veggie
| Prep time: 15 minutes + 30 to overnight marinating time |
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| Cooking time: 25 to 30 minutes |
| Servings or yield: For 2 people |
| Difficulty level: Easy |
| 8 ounces baby potatoes, halved |
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| 1 cups cherry tomatoes cut in 2 |
| 1/2 pound asparagus, trimmed |
| 1 tablespoons olive oil |
| Salt and freshly ground black pepper, to taste |
| For chicken |
| 2 boneless, skinless organic chicken breasts from Charlevoix |
| ¼ cup white wine |
| 1/8 cup Balsamumm original or bianco |
| 1 tbsp. honey |
| ½ tbsp. Dijon mustard |
| 1 cloves garlic, minced |
| ¼ tsp. dried oregano |
| ¼ tsp. dried basil |
| Salt and freshly ground black pepper, to taste |
Preparation
In a medium bowl, add Balsamumm, honey, Dijon, garlic, oregano and basil, season with salt and pepper, to taste and whisk to combine.
Place chicken in a large size Ziploc bag or large bowl. and add marinade, refrigerate for at least 30 minutes to overnight, turning the bag occasionally.
Preheat oven to 400 ˚F.
Lightly oil a baking dish or coat with non-stick spray and add potatoes and cherry tomatoes. Drain the chicken from the marinade and add to baking dish. Drizzle with olive oil, salt and pepper and roast in oven, about 25-30 minutes.
Meanwhile, clean and trim asparagus by taking the ends of the asparagus between your thumb and forefinger and bend until it breaks. Remove chicken 10 minutes before cooking time is up, add white wine and stir in asparagus, put back in oven.
Make sure chicken is completely cooked through, reaching an internal temperature of 165˚F and remove from oven.
Serve immediately, garnished with Balsamumm drizzle, if desired and enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - In a medium bowl, whisk together Balsamumm, honey, Dijon, garlic, oregano and basil.
2 - Season with salt and pepper, to taste and whisk to combine.
3 - Place chicken in a large size Ziploc bag or large bowl.
4 - Add marinade to Ziploc and refrigerate for at least 30 minutes to overnight, turning the bag occasionally.
5 - Preheat oven to 400 ˚F. Lightly oil a baking dish or coat with non-stick spray and add potatoes and cherry tomatoes.
6 - Drain the chicken from the marinade and add to baking dish. Drizzle with olive oil, salt and pepper. Roast in oven, about 25-30 minutes.
7 - Meanwhile, clean and trim asparagus by taking the ends of the asparagus between your thumb and forefinger and bend until it breaks.
8 - Remove chicken 10 minutes before cooking time is up, add white wine and stir in asparagus, put back in oven.
9 - Make sure chicken is completely cooked through, reaching an internal temperature of 165˚F and remove from oven.
10 - Serve immediately, garnished with Balsamumm drizzle, if desired and enjoy!
