Honey-Balsamumm Roasted chicken breasts with Veggie

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Honey-Balsamumm Roasted chicken breasts with Veggie

Chicken is so good and easy to prepare! This recipe is perfect wen you do not have hours to cook a delicious balanced meal. For this recipe, we used organic chicken breast from “ Les Viandes Biologiques de Charlevoix” an organic transformation centre that’s unique in Québec which produces organically raised chicken and pork from A to Z. Available in most of IGA’s.

Honey-Balsamumm Roasted chicken breasts with Veggie

By Julie Meat + Poultry Print
Details
Prep time: 15 minutes + 30 to overnight marinating time
Cooking time: 25 to 30 minutes
Servings or yield: For 2 people
Difficulty level: Easy
Ingredients
8 ounces baby potatoes, halved
1 cups cherry tomatoes cut in 2
1/2 pound asparagus, trimmed
1 tablespoons olive oil
Salt and freshly ground black pepper, to taste
For chicken
2 boneless, skinless organic chicken breasts from Charlevoix
¼ cup white wine
1/8 cup Balsamumm original or bianco
1 tbsp. honey
½ tbsp. Dijon mustard
1 cloves garlic, minced
¼ tsp. dried oregano
¼ tsp. dried basil
Salt and freshly ground black pepper, to taste

Preparation

In a medium bowl,  add Balsamumm, honey, Dijon, garlic, oregano and basil, season with salt and pepper, to taste and whisk to combine.

Place chicken in a large size Ziploc bag or large bowl. and add marinade, refrigerate for at least 30 minutes to overnight, turning the bag occasionally.

Preheat oven to 400 ˚F.

Lightly oil a baking dish or coat with non-stick spray and add potatoes and cherry tomatoes. Drain the chicken from the marinade and add to baking dish. Drizzle with olive oil, salt and pepper and roast in oven, about 25-30 minutes.

Meanwhile, clean and trim asparagus by taking the ends of the asparagus between your thumb and forefinger and bend until it breaks. Remove chicken 10 minutes before cooking time is up, add white wine and stir in asparagus, put back in oven.

Make sure chicken is completely cooked through, reaching an internal temperature of 165˚F and remove from oven.

Serve immediately, garnished with Balsamumm drizzle, if desired and enjoy!

Tips, Tricks + Culinary ideas

Flavour tip For some heat, add fresh ginger to your marinade.
Substitute Replace asparagus with carrots, which you will add at the beginning of cooking.
Suggestion Use rosemary instead of basil in the marinade.

Preparation steps

étapes de préparation

1 - In a medium bowl, whisk together Balsamumm, honey, Dijon, garlic, oregano and basil.

étapes de préparation

2 - Season with salt and pepper, to taste and whisk to combine.

étapes de préparation

3 - Place chicken in a large size Ziploc bag or large bowl.

étapes de préparation

4 - Add marinade to Ziploc and refrigerate for at least 30 minutes to overnight, turning the bag occasionally.

étapes de préparation

5 - Preheat oven to 400 ˚F. Lightly oil a baking dish or coat with non-stick spray and add potatoes and cherry tomatoes.

étapes de préparation

6 - Drain the chicken from the marinade and add to baking dish. Drizzle with olive oil, salt and pepper. Roast in oven, about 25-30 minutes.

étapes de préparation

7 - Meanwhile, clean and trim asparagus by taking the ends of the asparagus between your thumb and forefinger and bend until it breaks.

étapes de préparation

8 - Remove chicken 10 minutes before cooking time is up, add white wine and stir in asparagus, put back in oven.

étapes de préparation

9 - Make sure chicken is completely cooked through, reaching an internal temperature of 165˚F and remove from oven.

étapes de préparation

10 - Serve immediately, garnished with Balsamumm drizzle, if desired and enjoy!

Meat + Poultry