Hey Pumpkins,
So last week I was bopping around Target with my husband. (Trolling around that
store can be seriously entertaining if you're with the right person.)
I wanted to get some rosemary sprigs to recreate the Rosemary-Honey coffee
syrup on A Beautiful Mess. If you haven't checked out this blog before you need
to! It's filled with beautiful inspiring ideas and utter amazingness.
Anyways, it was a no-go on the rosemary. No fresh herbs in this location :(
However, A bottle of dried lavender by archer farms happened to catch my eye.
I've been wanting to cook with lavender for so long! So, I plopped it in the cart.
After googling recipe after recipe this one caught my eye and inspired
the following recipe!
1 chicken breast
1 bottle of lite raspberry vinaigrette
2 tablespoons dried lavender
1 teaspoon dried rosemary
A few fresh strawberries chopped up
- Put you thawed or frozen chicken in a small pan (I used a something 8x8 pan and frozen chicken) Pour your raspberry vinaigrette over the chicken until the sides are covered.
- Sprinkle Lavender and Rosemary all of the top.
- Throw your strawberries in.
- Now, depending on if you decided to use frozen or thawed chicken your bake times will vary. I used frozen and had it in the oven for about 45 minutes in total. With my oven set to 375 However! Check somewhat frequently. Put your timer on for around 20 minutes, and take the time to flip the chicken breast on the other side. I also cut mine into pieces, and sprinkled more lavender and rosemary.
- (optional) After the chicken is finished cooking, put all of your pieces in a bowl, and let it sit in the lavender/raspberry/stawberry mixture for 5-10 minutes.
- Serve with on top of a salad, Mine had romaine leaves, strawberries, cucumber, and feta cheese. with roaster potatoes on the side (or mixed right in!) If it's a large chicken breast you should have enough to mix with two salads
- Enjoy!
Hope the recipe works out amazing for you! I personally love it.
xo Paige
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