Spice up dinner tonight with this delicious Chicken Marbella recipe from Chef Corbin Tomaszeski.
Yield- 4-6 servings
Combine all ingredients into a large mixing bowl and marinate overnight.
Preheat oven to 350-degrees.
Place the marinated chicken into an oversized roasting pan- season with salt and pepper to taste and roast the chicken for 25-35 minutes or until juices from the chicken run clear.
Remove from the toasting pan and place onto a over-sized white serving platter. Serve warm and with your favourite side salad.
Yield- 2 servings
Gently toss the mixed greens, shaved fennel and carrot curls with the red wine vinaigrette, salt and pepper. Place the mixed greens into serving bowls and top with the cooked couscous and lentils. Serve.
|Wed 18||Melissa Hartwig shares a healthy dinner to lunch recipe|
|Thu 19||Small living room, big style with Tommy Smythe|
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