Saturday, October 30, 2010

Roasted Chicken Breasts with Criminis, Bacon and Herbs de Provence


  • 8 boneless, skinless chicken breasts
  • 6-8 tablespoons herbs de Provence
  • salt
  • 4 cups sliced crimini mushrooms
  • 4 slices bacon, cooked, drained and chopped
  • 1 large vidalia onion, chopped
  • 1/2 stick unsalted butter
  • 8 cloves garlic, chopped
  • 3-4 tablespoons balsamic vinegar
  • pepper, to taste
  • 1/4 cup grated Parmigiano Reggiano
Preheat oven to 375F. Prepare chicken breast on baking sheet and generously season with herbs de Provence and kosher salt. Roast about 30-45 minutes or until the chicken is fully cooked and the internal temperature is 165F. While the chicken is cooking, cook bacon until it is crisp. Remove bacon and let dry on a paper towel. Using the fat in the pan, drop in the onions and cook until soft and transparent. Add garlic and cook for three minutes under medium-high heat. Add the sliced mushrooms and cook until mushrooms are tender. Add the balsamic vinegar and simmer for three more minutes. Add pepper, if needed and adjust salt, if needed. After the chicken has finished, fan the chicken across a platter or plate and spoon the mushroom reduction over the chicken breasts. I made this a few weeks ago and everyone loved it! Some of my family doesn't like mushrooms or balsamic vinegar or this or that, and this was a hit! I served it with some roasted potatoes and a simple spinach salad. A hearty meal for the Fall or Winter!

*I used all organic ingredients :)

1 comment:

  1. what an awesome blog! I can`t wait to see your future posts! :)

    have a great time,