Autumn Chicken And Rice Food

AUTUMN HARVEST CHICKEN

Steps:

• Preheat oven to 450 degrees F. Spray a 9x13-inch baking pan with cooking spray. Prepare rice as directed on the package.
• Meanwhile, create a large pocket in each chicken breast by cutting a horizontal slit nearly through to the other side along the thin, long edge of the chicken breast.
• Stir cranberries and walnuts into the cooked rice. Open up each chicken breast and place an equal portion of the hot rice into each pocket.
• Place chicken in the prepared pan and arrange so pieces don't touch or overlap. Lightly spray tops of chicken breasts with oil and season with salt and pepper.
• Bake until chicken is no longer pink in the center, about 18 minutes. Sprinkle with parsley and serve.

CHICKEN ROASTED WITH WINTER ROOT VEGETABLES

Steps:

• Preheat the oven to 200C/gas 6/fan 180C. Put the celeriac, swede, sweet potato, parsnips and garlic in a large roasting tin. Sprinkle with the olive oil and cumin, and season with salt and pepper. Toss the vegetables together so they are lightly coated in oil. Put in the oven towards the top and roast for 30 minutes.
• Meanwhile, lay a couple of sage leaves on each chicken breast, then wrap each with a slice of prosciutto to enclose.
• Take the roasting pan from the oven and turn the vegetables over. Now lay the chicken on top. Roast for 30- 35 minutes more, until the vegetables are tender and the chicken is done. Serve with steamed broccoli or lightly cooked Savoy cabbage.