TUSCAN STYLE HERB CHICKEN
1 cup chicken bone broth
1 tablespoon melted butter
2 LARGE russet or 6 Yukon gold potatoes, diced bite size
1 cup peeled and sliced carrots
3/4 cup frozen peas
2 pounds boneless, skinless chicken breasts
1 can diced tomatoes with herbs, drained WELL
FRESH ground sea salt and black pepper
1 tablespoon Garden Gourmet Italian herbs
- Preheat oven to 350°.
- Whisk Italian herbs and butter into the chicken broth.
- Season to taste with FRESH ground sea salt and black pepper.
- Arrange potatoes, carrots, peas and tomatoes into the bottom of a baking dish. I like to use my enameled cast iron for even baking.
- Nestle chicken pieces into veggies.
- Pour broth mixture over and around chicken and veggies stirring gently to coat well.
- Bake 35-40 minutes until potatoes and carrots are tender and chicken is cooked through.