Cannes Film Festival Chicken


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)



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.


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.


11. Serve chicken hot with veggies.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 524Calories from Fat 260

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 618 mg25.75%

Total Carbohydrates 14 g4.7%

Dietary Fiber 2 g8%

Sugars 6 g

Protein 43 g86%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet