Italian roast
BY
cmace5
Clay MacEachenKnives
Glass cooking dish
3 x Chicken breast
20 x Cherry tomato
Liquid chicken stock
5 cloves of garlic
5 peeled cup mushrooms
1 red or white onion
Red wine vinegar
Butter
3 sprigs of Fresh rosemary
1/2 of Fresh parsley
Olive oil
Can also be cooked with potatoes if wanted
Step1 preparation.
1.1Cut chicken breast into desired size
1.2 peel and cut mushrooms into quarters
1.3 dice onion into decent size slices 1.4 crush your cloves of garlic so they are flattened this will allow them to release their flavour a lot easier
1.5 Dice parsley into size desired
Step2 mix.
2.1 Melt table spoon of butter and spread all over oven dish
2.2 place cloves of garlic randomly around the dish
2.3 add half of chopped parsley
2.4 add 1/2 cup of chicken stock and 1/4 cup of red wine vinegar to dish
2.5 now add your chicken and stab 4 small holes into each piece now scoop liquid from dish over chicken breast ensuring liquid reaches holes
2.6 now add your onion, mushrooms an cherry tomatoes
Try make it so ALL of cherry tomatoes are in between the bits of chicken and are in liquid as well as HALF the onion and mushrooms
Add desired amount of parsley over dish
Step3 finish.
3.1 Optional
Just to top it off add little bit of olive oil to top of chicken and other ingredients this will help them brown and add flavour
3.2 Place rosemary sprigs on pieces of chicken if you like.
It will give the dish a good scent and slight flavour
Cooking. Preheat oven to 200 degrees
Cook for at least 30 to 45 minutes
And until chicken has cooked and has a nice brown colour and 1/2 of original juices are gone