Roast Breast Of Chicken With Roasted Root Vegetables And A AHerb Mascarpone Sauce (Recipe)
PREPARATION 5 min
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 /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
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