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Cannes Film Festival Chicken

Ingredients
  Asparagus spears 12
  Fresh rosemary sprigs 3
  Shallot 1 , chopped finely
  Cherry tomatoes 1 Cup (16 tbs)
  Balsamic vinegar 1 Tablespoon
  Chicken breast 2
  Dry white wine 1⁄4 Cup (4 tbs)
  Salt and pepper To Taste
  Olive oil 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Line a baking pan with foil and set aside.
2. Remove leaves from one rosemary sprig and mince it finely.
3. Preheat oven to 400 degree F.

MAKING
4. In a ziplock bag, add shallot, minced rosemary, olive oil, salt, pepper, white wine, cherry tomatoes, and asparagus. Seal the bag and shake to coat well.
5. Place coated asparagus into the baking pan and top it with tomatoes.
6. Drop chicken into the plastic bag with remaining marinade and shake to coat.
7. Place the chicken into the pan on top of veggies and pour remaining marinade on top.
8. Place one rosemary sprig on top of each chicken breast.
9. Pop the dish in preheated oven and bake for 40-45 minutes.
10. After 45 minutes, remove the rosemary sprig and drizzle balsamic vinegar on top of chicken breast.

SERVING
11. Serve chicken hot with veggies.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Ingredient: 
Chicken Breast
Interest: 
Party, Healthy
Restriction: 
High Protein, Low Carb
Channel: 
Chat N Dish
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
2

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Average: 4.8 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 524 Calories from Fat 260

% Daily Value*

Total Fat 29 g45.1%

Saturated Fat 4.4 g21.9%

Trans Fat 0 g

Cholesterol 99.8 mg33.3%

Sodium 618.7 mg25.8%

Total Carbohydrates 14 g4.5%

Dietary Fiber 2.2 g8.6%

Sugars 6.8 g

Protein 43 g85.4%

Vitamin A 35.4% Vitamin C 44.4%

Calcium 10.4% Iron 19.2%

*Based on a 2000 Calorie diet

Cannes Film Festival Chicken Recipe Video