Oven slow cooked chicken breasts seasoned with onion, garlic and parsley. A tasty protein to accompany your favorite side of rice, pasta, veggies or more exotic options such as polenta.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|1. Mix flour with salt and pepper. Dredge chicken thighs in flour mixture. Brown in batches in vegetable oil. Place chicken in a full steam table pan to hold.|
|2. Add onions to skillet, and cook for 5-8 minutes, or until translucent. Add Garlic, cook an additional minute. Deglaze pan with vinegar; add Vegetable juice, and bring to a boil. Reduce heat and add sun-dried tomatoes and artichoke hearts. Pour sauce over chicken cover pan and place in a preheated 350°F. oven, and braise for 35-40 minutes. Remove cover from chicken and continue to cook 15-20 minutes until chicken reached an internal temperature of 160°F.|
|3. Stir in parsley and basil, and serve over cooked orzo or rice or polenta.
Note: If polenta gets too thick add hot water as needed to thin.