Roast Breast Of Chicken With Roasted Root Vegetables And A AHerb Mascarpone Sauce (Recipe)

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Roast Breast Of Chicken With Roasted Root Vegetables And A AHerb Mascarpone Sauce (Recipe)

 

PREPARATION 5 min

COOKING TIME

30 mins

SERVES 1

Ingredients

5 tsp extra virgin olive oil

1 chicken breast

50 g carrot, quartered lengthways

70 g beetroot, cut into wedges

120 g parsnip, quartered lengthways

1 tbsp honey

1 /2 orange, juice only

1 tsp thyme

30 g mascarpone

1 /2 tbsp tarragon

1 /2 tbsp basil

50 ml white wine

1/8 x pomegranate

20 g kale, blanched

1 knob of butter

Salt and pepper, to taste

 

Method: 

How to make Roast breast of chicken with roasted root vegetables 

and a herb mascarpone sauce
 

1: Preheat the oven to 200C/Gas 6.

 

2: Heat 1 teaspoon of oil in a frying pan. 

3: Place the chicken breast, skin side down, in it 

and cook for 4 minutes before placing it in the oven for 10 minutes.

 

4: Blanch the carrots, beetroot and parsnip until al dente in boiling water. 

When ready, put the beetroot and carrots in a roasting tin with the honey, 

orange juice and thyme for 10 minutes. 

Brush the parsnip with 1 teaspoon of olive oil and season before 

adding it to the roasting tin for 10 minutes.

5: Take the chicken out of the oven and place it back on the hob.

 

6: Mix the mascarpone, tarragon and basil with 1 tablespoon of olive oil in a bowl. 

Add to the chicken in the pan along with the white wine, pomegranate seeds, kale and butter.

 

7: Place the kale on a plate with the root vegetables on top. 

Slice the chicken and place atop the vegetables and finish with the sauce.

Post By: Zubia Kiran