22.10.17

ROASTED VEGETABLE CHICKEN BREAST

Roasting a skinless, boneless breast of chicken with a colourful array of vegetables is a fast and easy way to bring wholesome food to the table. While the oven heats up, chop the vegetables. Place everything on a parchment lined baking tray and forget about it for an hour. Let it crisp a bit and take it out and serve. The best part is you can use the vegetables you have on hand. Keep in mind, denser vegetables should be cut smaller, to ensure everything cooks at the same rate. It is that simple. 


Roasted Vegetable Chicken Breast

1 medium onion
1 clove of garlic
1 skinless chicken breast
1 smaller zucchini
1 large red pepper
1 dozen Italian baby tomatoes
1 stalk of celery
1 cup wax beans
2 sprigs of fresh Italian parsley
Sprinkle of white wine
extra virgin olive oil
salt
freshly ground black pepper


  • Preheat the oven to 400F.
  • Meanwhile line a baking tray with parchment paper and drizzle with olive oil.
  • Dice the onions and the garlic.
  • Place the onions and the garlic on one end of the prepared baking tray with the breast of chicken on top.
  • Chop the vegetables arrange them in a single layer next to the chicken.
  • Drizzle with a bit of white wine, followed by olive oil.
  • Last sprinkle salt on top.
  • Wrap with aluminum foil and place in the oven for an hour.
  • After an hour remove the foil and bake for another 15 minutes longer or until everything has a roasted rather than cooked look about it.
  • Sprinkle with freshly ground pepper at the table.
  • Yields: 2 servings

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!