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Roasted Chicken Breasts Recipe

Ingredients

1/2 cup olive oil

1/2 cup white wine

1/3 cup chicken broth

1 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1 teaspoon dried rosemary

1/2 teaspoon dried basil

2 teaspoons dried sage

1/2 teaspoon dried thyme

1 teaspoon dried dill weed

1/2 teaspoon dried garlic

1 dash garlic powder

1 dash cayenne pepper

1 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon dried parsley

Directions

Heat olive oil in a saucepan over medium heat. Add white wine and chicken broth; stir gently. Reduce heat, and add salt, oregano, basil, rosemary, basil, sage, thyme, dill weed, garlic powder, cayenne pepper, thyme, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper, garlic powder, cayenne pepper,

Comments

Bluncud writes:

⭐ ⭐ ⭐ ⭐

We had a nice kush which we looked after delicately. I would have thought that just simmering the peas would do that. I used olive oil instead of vegetable oil, chopped and added a dash of cinnimon and a half of a chopped onion. So pretty and tasty.