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    • Roast Chicken With Garlic Tomatoes With An Asparagus And

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Meats Food3, Ood9 1 Servings

    INGREDIENTS

    1 1.3 kg, 3lb chicken
    2 Beefsteak tomatoes
    1 Clove garlic
    1 Chopped shallot
    30 g Butter, 1oz
    1 T Chopped parsley
    Salt and pepper
    Oil
    8 Plum tomatoes
    16 Sticks cooked asparagus
    1 Basil
    6 T Olive oil
    2 T White wine vinegar
    Salt and pepper

    INSTRUCTIONS

    Pre-heat the oven to 190øC/375øF/gas mark 5  Melt the butter, sweat
off the chopped shallot and garlic, do not  colour. Skin and deseed the
beefsteak tomatoes and chop finely. Add  to shallots and garlic. Season
and cook out. Cool.  Take the wishbone out of the chicken then release
the breast skin very  carefully. Carefully put the tomato and seasoning
under the skin and  coat the breasts. Replace the skin and tie up the
chicken to roast.  Roast in the hot oven until the juices run clear,
and then leave to  cool.  Cut the plum tomatoes into 6. Mix the oil,
vinegar and salt and  pepper and then add to the tomatoes. Cut the
asparagus into 3 1/2cm  (1 1/2 inch) pieces and mix with the tomatoes.
Add the basil and then  pile onto a dish. Carve the chicken into 8
pieces and lay on top of  the salad. Serve.  Converted by MC_Buster.
Per serving: 1755 Calories (kcal); 116g Total Fat; (52% calories from
fat); 80g Protein; 152g Carbohydrate; 66mg Cholesterol; 615mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 27 1/2 Vegetable; 0
Fruit; 21 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

    A Message from our Provider:

    “It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”

    Nutrition (calculated from recipe ingredients)
    ----------------------------------------------
    Calories: 1977
    Calories From Fat: 1152
    Total Fat: 130.5g
    Cholesterol: 64.5mg
    Sodium: 11959.9mg
    Potassium: 7770.4mg
    Carbohydrates: 153.9g
    Fiber: 33.1g
    Sugar: 2.5g
    Protein: 86.6g


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