I like to roast up a batch of meat on Sunday sometimes and use it for several meals throughout the week. I'm gonna post several recipes following this first recipe that will utilize the following ingredients, plus a few extras; plum tomatoes, shallots, antibiotic free chicken breast, polenta, beets, pasta, sweet onions.
You can double this recipe so you can feed more people.
Roasted Chicken Breasts & Vegetables
Preheat oven to 350 degrees. Rinse chicken breasts under cold water and remove an excess fat with kitchen scissors. Place the chicken breasts into a large roasting pan. drizzle olive oil ove.
r the chicken breasts, lightly salt and pepper. Cut the top off of an onion, whole sweet onion, skin on, place in pan and cut the top of an entire clove of garlic leave the skin on and add to the pan with the chicken, drizzle with a few drops of olive oil over the open cut on top of the onion and garlic. Bake for 50 minutes. (longer if you have 4 chicken breasts).
When this is done you will have a whole roasted onion for a recipe i'll make in the next day or so. You will also have a fully roasted garlic head and a generous amount of chicken juice (the best part). These ingredients will be used through the week.
First Recipe.. I'm so excited... Sliced roasted chicken breast, cheesy polenta and tomato/chicken broth
This is so quick once you've roasted your chicken.
2 slices organic polenta
1 plum tomato
1/4 cup of chicken broth
1 Tablespoon shallots
Fresh sprigs of thyme
pepper
2 slices of roasted chicken breast.
In a skillet, preheated, sear the polenta on both sides in the skillet then remove from the pan. Add the chicken broth, tomatoes and shallots. Let this heat through, add the polenta back to the pan and sprinkle with the cheese, sprinkle with pepper and add the thyme sprigs. Add the sliced chicken breat and cook for a minute. Incredibly flavorful! Do not add more salt, salt was added at the roasting so you shoudln't need anymore.
You can double this recipe so you can feed more people.
Roasted Chicken Breasts & Vegetables
Preheat oven to 350 degrees. Rinse chicken breasts under cold water and remove an excess fat with kitchen scissors. Place the chicken breasts into a large roasting pan. drizzle olive oil ove.
r the chicken breasts, lightly salt and pepper. Cut the top off of an onion, whole sweet onion, skin on, place in pan and cut the top of an entire clove of garlic leave the skin on and add to the pan with the chicken, drizzle with a few drops of olive oil over the open cut on top of the onion and garlic. Bake for 50 minutes. (longer if you have 4 chicken breasts).
First Recipe.. I'm so excited... Sliced roasted chicken breast, cheesy polenta and tomato/chicken broth
2 slices organic polenta
1 plum tomato
1/4 cup of chicken broth
1 Tablespoon shallots
Fresh sprigs of thyme
pepper
2 slices of roasted chicken breast.
In a skillet, preheated, sear the polenta on both sides in the skillet then remove from the pan. Add the chicken broth, tomatoes and shallots. Let this heat through, add the polenta back to the pan and sprinkle with the cheese, sprinkle with pepper and add the thyme sprigs. Add the sliced chicken breat and cook for a minute. Incredibly flavorful! Do not add more salt, salt was added at the roasting so you shoudln't need anymore.
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