Herb Chicken with Roasted Vegetables and Caper Sauce

2herb-chix

Herb Chicken with Roasted Vegetables and Caper Sauce

This dish is a light alternative to what can be a normally a heavy, hearty season of cooking.

The flexibility with this dish is vast. All ingredients can be prepared ahead of time during the early part of the week and heated before eating.

Enjoy and Fire it up!!!

2herb-chix

Herb Chicken with Roasted Vegetables and Caper Sauce

Herb Chicken

Ingredients

8ea Chicken, jumbo tenders

1c rice

1c-pasteurized eggs

4tsp olive oil

3T Italian parsley, chopped

Kosher salt

White pepper

 

Method

Dredge chicken in flour

Combine egg and chopped parsley

Dip chicken in egg

Heat pan with olive oil and sauté

Cook chicken both sides for 3-4 minutes or until cooked through

Place chicken on top of roasted vegetables

 

Caper Sauce

Ingredients

3T Capers

½ c Tomatoes, diced

½ c Red onion, shaved julienne

3 tsp Olive oil

½ c chicken stock

Kosher salt

White pepper

 

Method

Once chicken is removed from sauté pan add onions, capers and tomatoes, sauté until onions are slightly translucent

Slowly add stock and allow sauce to reduce

Season to taste and pour over chicken

 

Vegetables

Ingredients

1c Brussels sprouts, cut into ¼ pcs

1pc zucchini, medium, split ling and sliced thin

1c pearl onions, frozen

1ea carrot, large, peeled, split, sliced into thin half moons

½ c Olive oil

Salt and pepper

 

Method

Combine all vegetables in bowl and mix with oil, salt and peppers

Place on pan sprayed baking pan and roast in pre heated oven for 12-15 minutes of until vegetables are golden in color

 

 

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