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Prepare EX LG Boneless Chicken Breasts [rinsed & fat trimmed].
Provide to 2/3 Cup Basil Infused Olive Oil.
You need to prepare LG Garlic Cloves [smashed & fine chopped].
You need Dry White Wine [like a quality Chardonnay].
Provide Each: Dried Italian Seasoning - Dried Basil - Dried Thyme - Dried Rosemary.
Use Cracked Black Pepper & Sea Salt.
Prepare Medium Sized Potatoes [red or white - 1" cubes - unpeeled].
You need to prepare EX LG Peeled Carrot [1" cuts].
You need Medium Green Bell Peppers [1" cubes].
Prepare LG Celery Stalks [with leaves].
You need to prepare Fresh Parsley.
You need to prepare LG Vidalia Onion [quartered].
You need Small Purple Onion [quartered].

Here's all you'll need. Wine not pictured. You can use fresh herbs but know their flavors will diminish somewhat with the longer, high heat baking times..
Preheat oven to 425°..
Trim your chicken breasts of fat and chop all vegetables. Mix everything together well in a bowl..
Place everything in an oven safe pan. Chicken on bottom. Add your 1/2 cup of dry white wine..
Bake at 425° for 1 hour sealed tight with tinfoil. Don't peek! Check for doneness after 1 hour. If any pink color streams from your thickest piece of chicken breasts with a knife peirce - bake longer - covered..
Check your carrots and potatoes for doneness as well. Know they will take longer than the chicken to cook. They'll be your best vegetable indicators. They should be soft to the chew. If not, again, bake longer, but uncovered. You'll want to see some char on your vegetables! ;0) Don't be alarmed if your vegetables take a little bit longer to bake. Depending upon your ovens temperature - it could take a little longer. Up to 1.5+ hours total..
Serve with soft, warm atisinal bread, room temperature French honey butter and a nice dry white wine..
Enjoy!.

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