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Herb Roasted Chicken Breasts

This recipe it loosely based on a jerk seasoning recipe I acquired from a chef when I worked in New Orleans – it was his mamma’s recipe and he used to make the jerk chicken for our staff meal.


This is like jerk chicken without the heat (but you can make it spicy)
The use of lime juice adds zing to this dish but also replaces the need for too much salt.

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Angus Hughson

Shiraz, Chardonnay and Merlot are the best wines to pair with Herb Roasted Chicken Breasts.


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