From Twigs restaurant, six or three plump chicken breasts roasted until crisp with sun dried tomatoes, bacon, artichoke hearts and a garlic white wine pan-sauce. Served with Jasmine Rice. Purchase our Garlic Roasted Asparagus to complete your meal. Packaged in a bag. Kid Friendly.
Thaw 1-2 days in the refrigerator before cooking. Heat 1 Tablespoon olive oil in a sauté pan over medium heat. Sear the Chicken breasts with the bacon, artichoke hearts and sun dried tomatoes for 3-5 minutes per side. Remove chicken, bacon, artichoke and tomatoes from pan and put into a roasting pan. Roast at 375º for 15-20 minutes until internal temperature reaches 165º. While chicken is roasting, add contents of sauce bag to the same sauté pan in which you seared the chicken and scrape the bits of chicken from the bottom of the pan deglazing it. Reduce heat and thicken sauce stirring often for 7-10 minutes. To serve, pour the sauce over the chicken and sprinkle with parsley.