Healthy roasted chicken breast with vegetable puree parmigiana ~ take that mother nature!

Ingredients

• 3 small onions, halved
• 5 cloves of garlic, peeled
• 2 leeks, rinsed well and cut into 2 inch pieces
• 2 poblano peppers, seeded and cut into 4's
• 1 apple, peeled and halved
• Olive Oil
• Kosher salt and fresh cracked pepper

You may like

Magret duck breast with truffle sauce

Preparation

• Preheat oven to 400. Line roasting pan with aluminum foil.
• Place all ingredients in pan, drizzle with olive oil, sprinkle with kosher salt and pepper, mix all around then place in single layer.
• Cook for 20-25 minutes or until soft. Add it all to a food processor and pulse until smooth (should resemble a pea puree like color and texture) .
• At this point you could do ANYTHING with this puree! It would be awesome on crusty bread, turned into a soup, or would make an amazing pasta sauce.
• Turn oven down to 350. Remove chicken breast from brine and place in same pan still lined with the foil.
• Salt and pepper the chicken and cover with more foil. Cook in the oven approximately 25 minutes or until chicken internal temp reaches 160. Remove chicken and let rest 5-10 minutes.
• Turn on broiler. Cut chicken into strips, spoon sauce over chicken, top with cheese and place under broiler until melted (1-3 minutes).