A chicken breast feast...where your tongue will throw a party for your mouth.
5 to 6 - Chicken breast, Whole…skin & bone on.
1 – Onion, Large, sliced thin.
1 – Green Bell Pepper, sliced thin.
15 to 25 Mushrooms, sliced medium. If you like mushrooms…use more.
1/2 to 1 – Cup Olive Oil… more if needed.
20 – Calamity olives, pits in OK.
20 to 30 Cranberries…Whole, raw.
1 – tsp. Celery seed.
Salt & Pepper to taste…use both white & black pepper. Fresh ground. *If you have Lawry’s seasoned salt…use some.
2 – Cups Dry Sherry Wine. Not cooking sherry, (too salty) but dry sherry wine. More if needed.
3 – Pinches of TLC �?�
No nutrition information available
What to do & How to do it: Serves: 4 to 6.
1.Preheat oven to 400`F. In a Large roasting pan or cast iron frying pan.
2.Wash & dry all chicken to be used. Then… rub with a generous amount of 100% Olive oil.
3.If you have Lawry’s seasoned salt…use some. Salt & pepper both sides of chicken. Arrange in roasting pan. Breast side up.
4.Cover with sliced onions, bell peppers, olives & cranberries. Only put half the mushrooms on. Save the rest of the mushrooms till the last 20 minutes of cooking.
5.Sprinkle entire dish with olive oil…& add more fresh ground black pepper.
6.Sprinkle your Celery seed over top of dish.
7.Pour 1 – cup of the sherry wine in the bottom of the roasting pan...give it a few shakes to mix & distribute evenly. You will have to add more sherry as you cook this dish. Don’t let it dry out.
8.After 30 – minutes of roasting…Lower temp. to 350`F. & turn roasting pan 180`. Give the pan a couple of good shakes to distribute juices. Turn pan every 30-minutes.
9.This dish should be done in 1-1/2 to 2- hours. This also depends on the size of your chicken breast. If chicken was cold, when you put it in the oven…it may take additional time. Check temperature with gauge. Meat should read 170`F. Note: If you like a certain ingredient use more of it.