We had a party this past weekend that left us with several opened but unfinished bottles of wine. Rather than pouring that ambrosia down the drain, I decided that this week’s challenge was to cook with it rather than waste it.
This baked chicken dish is easy to assemble yet is packed with fresh flavor. I poured the cooking liquid over pasta and served the meal with a crisp green salad.
Rosemary Chicken with Garlic & White Wine
- 4 boneless chicken breasts
- 6 garlic cloves, mashed
- 3 Tbsp extra-virgin olive oil
- 1 cup white wine
- 2 sprigs fresh rosemary, chopped
- 1 tsp sea salt
- hot, cooked pasta
- parmesan cheese
Combine garlic, olive oil, white wine, rosemary, and salt in a large bowl; add chicken and marinate for an hour. Preheat oven to 425°. Transfer chicken and marinade to large cast-iron skillet.
Bake chicken for 35-40 minutes, depending on thickness of breasts. Transfer chicken to plates and pour cooking liquid over hot, cooked pasta. Season with salt. Top chicken and pasta with Parmesan cheese, if desired.
Serve with a crisp green salad and garlic bread.