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Roast Chicken Breast With Butternut, Broccoli And Pineapp

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CATEGORY CUISINE TAG YIELD
Seafood, Grains, Meats 2 Servings

INGREDIENTS

1 Red chilli, finely chopped
2 Cloves garlic, finely
chopped
2 Cm, 1 inch ginger
peeled and finely
chopped
2 T Sesame oil
1 Lime, juice of
1 T Soy sauce
1 t Tomato puree
1 T Mirin or cider vinegar
1 Pineapple, peeled and cut
into
quarters lengthways
2 Corn on the cobs, peeled
washed and
dried
1 t Fish sauce
200 g Broccoli, sliced lengthways
keeping stalk
attached 7oz
3 T Olive oil
1 Butternut squash, peeled
seeded and
cut into 1/2cm
1/4 inch cubes
2 T Water
1 250 gram pac cornfed chicken
breasts
Salt and freshly ground
black pepper

INSTRUCTIONS

Preheat the oven to 230 C, 450 F, Gas Mark 8.  In a food processor
place the chilli, garlic, ginger, 1 tablespoon of  the sesame oil, lime
juice, soy sauce, tomato puree and Mirin (or  cider vinegar) and
process for 1-2 minutes. Leave to stand to infuse  the flavours.  Toss
the pineapple in the remaining sesame oil and in a roasting tin,  bake
in the preheated oven for 10 minutes, turning frequently to  brown.
Meanwhile, heat a griddle pan or frying pan (without oil), until very
hot. Fry the sweetcorn cobs, but be careful not to burn. This will
take 5-7 minutes. Remove the pan from the heat.  Roughly chop the
roasted pineapple and place in the food processor  with all the juices.
Standing the sweetcorn upright and with a sharp knife, slice down the
cob removing the kernals. Place in the processor with the pineapple
and salsa mix and pulse for 30 seconds, this should achieve a coarse
textured salsa. Turn the salsa into a bowl and season with the fish
sauce.  Place the broccoli on a lightly greased baking tray, drizzle
with 1  tablespoon of the olive oil and roast in the hot oven for 10-15
minutes, turning once, until crisp and crunchy. Remove from the  baking
tray, keep warm.  Place the butternut squash cubes onto the roasting
tray and drizzle  with 1 tablespoon of the olive oil, 2 tablespoons of
water and season  to taste. Roast for 15-20 minutes, or until tender.
Remove from the  oven and set to one side, keeping warm.  Heat the
griddle pan (or frying pan), without oil. Brush the chicken  breasts
with the remaining olive oil, season and seal both sides to  colour in
the hot pan, approximately 2 minutes each side. Place the  breasts on a
roasting tray and bake for a further 6-8 minutes in the  hot oven, or
until 'no pink' colour remains.  To assemble:On two warmed plates,
divide the butternut equally into  the middle of eachplate. Arrange the
brocolli on top of the butternut  and top with a chicken breast,
pouring the remaining juices from the  oven tray over the breasts.
Place a generous spoonful of salsa on top  of each breast and serve
immediately.  Converted by MC_Buster.  NOTES : The corn fed chicken
(sweet), compliments the roast butternut  squash (sweeter), with a
delicious spicydown Mexico Waysalsa!  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 874
Calories From Fat: 395
Total Fat: 44.9g
Cholesterol: 146.2mg
Sodium: 1899.2mg
Potassium: 1704mg
Carbohydrates: 47.9g
Fiber: 18.8g
Sugar: 2.1g
Protein: 74g


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