Rosemary and Sage Chicken Breast with Cheddar Potatoes

10 Aug

Rosemary and Sage Chicken Breast with Cheddar Potatoes

Prep Time: 15 minutes + 2 hours marinade
Cooking Time: 30 minutes
Serves 4

Ingredients:

CHICKEN

4 chicken breasts
3 tbsp. olive oil
6 garlic cloves, minced
2 TB thyme
4 ts rosemary
4 ts dried sage
2 TB soy sauce
Freshly ground black pepper

POTATOES
Ingredients:

1 1/2 pounds baking potatoes, peeled and cut into 1-inch chunks
Coarse salt
3/4 cup whole milk
2 TB butter
1/2 cup cheddar, shredded, plus more for garnish (optional)

Directions:

CHICKEN
1. Combine oil, garlic, thyme, rosemary, sage in small bowl. Place chicken breast in ziploc bags, add oil combination and move around until chicken is coated. Leave to marinate 2 hours.
2. Heat up indoor or outdoor grill. Add chicken from bag. Brush chicken with remainder of marinade every once in a while during grilling.

POTATOES
1. Place potatoes in a medium saucepan. Cover with water; add 1 ts salt. Bring to a boil; reduce to a simmer, and cook until potatoes are tender, 15 to 18 minutes.
2. Drain and place potatoes in bowl for mixing.
3. As you are mixing add milk, butter and cheddar; season with salt. Add ingredients to your own taste and consistency.
4. Garnish with more cheese, if desired.

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