Petitchef

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

Main Dish
2 servings
15 min
35 min
Very Easy

Ingredients

Number of serving: 2
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


Kosher salt and fresh cracked pepper

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).

Photos

Healthy Roasted Chicken Breast with Vegetable Puree Parmigiana ~ Take that Mother Nature!, photo 1Healthy Roasted Chicken Breast with Vegetable Puree Parmigiana ~ Take that Mother Nature!, photo 2Healthy Roasted Chicken Breast with Vegetable Puree Parmigiana ~ Take that Mother Nature!, photo 3Healthy Roasted Chicken Breast with Vegetable Puree Parmigiana ~ Take that Mother Nature!, photo 4




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