Print Friendly and PDF

Little Italy Roaster Breast
1 (2 1/2-pound) PERDUE® Fresh OVEN STUFFER® Skinless and Boneless Roaster Breast
Salt and ground pepper to taste
2 tablespoons olive oil
1 head garlic, separated into cloves, unpeeled
4-6 small new potatoes, cut in half (optional)
1 large sprig fresh rosemary or 1 1/2 teaspoons dried rosemary leaves
Steamed fresh vegetables such as green beans (optional)

Rub breast inside and out with salt and pepper. In large, heavy Dutch oven over medium-high heat, heat oil. Add breast and turn to brown on all sides. Place garlic cloves and potatoes around chicken. Place rosemary sprig on breast or sprinkle leaves over surface. Cover and reduce heat to low. Cook 1 to 1 1/4 hours or until a meat thermometer inserted in thickest part of breast registers 170°F. Slice chicken and serve with potatoes and steamed vegetables.
Ready In: 13/4 hours
Servings: 6

To download, choose "save" from your browser's menu