By Kristi O’Toole

What you’ll need:

4 Chicken breasts (2 1/2-3 lb/1.1-1.3 kg), bone-in skin-on
4 Garlic cloves
3 Lemons
8 oz Mushrooms, white
1 tbsp Oregano, dried leaves
1 Red bell pepper, medium
1 Red onion, medium
8 Red potatoes (about 12 oz/350 g), petite
1/2 tsp Black pepper, coarsely ground
3/4 tsp Salt
Greek rub (exclusive to PChef)
Cherry balsamic vinegar
1/4 cup Olive oil

Directions:

Place thawed chicken breasts in your Large Bar Pan(#1445 $37)
Rub them thoroughly with our exclusive Greek Rub (#9870 $5.25) and oregano
Using your Forged Utility Knife (#1052 $41), halve your potatoes and chop your red peppers. Don’t forget to use your cutting board (#1012 $19)
Using our Simple Slicer (#1099 $32) slice your lemon
Using our Garlic Press (#2576 $18) crush your cloves of garlic and spread them over your chicken breasts.
Evenly distribute your veggies and lemons around your chicken breasts, drizzle your olive oil around all of them.
Take your Cherry Balsamic Vinegar and lightly splash each chicken breast
Bake in oven pre-heated to 350 degrees for apx 35-40 minutes or until veggies are tender and chicken is cooked completely.

Kristi stays busy with her writing, shoe designing and Pampered Chef business so she knows how precious time can be; she also knows how important eating healthy and showing your children life beyond fast food can be. The Pampered Chefs Happy Families segment is designed with busy lives in mind. The recipes presented will be fast, easy and affordable to everyone. The tools you need to complete these meals can be found on her personal website.

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