Leek Fetta Chicken Breast With Rosemary Roasted Sweet Pota Food

LEEK & FETTA CHICKEN BREAST WITH ROSEMARY ROASTED SWEET POTA

Steps:

• Preheat oven to 220 deg C (200 deg C fan-forced). Rinse and chop sweet potato into 1 cm chunks.
• Place the sweet potato chunks and rosemary onto an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top rack of oven for 25 to 30 minutes, until golden.
• Heat a drizzle of olive oil in a medium fry pan over medium-high heat. Add the sliced leek and cook for 4 - 5 minutes, or until soft. Remove from the heat, crumble in the fetta cheese and add the chilli flakes (if using) and stir to combine. Season to taste with salt/pepper.
• Place your hand flat on top of the chicken breast and cut through horizontally, without slicing all the way through. Open the chicken up like a book, rub the chicken with olive oil and season with a pinch of salt and pepper.
• Transfer the opened up chicken to a second tray lined with baking paper and top with the leek and fetta mixture. Cook in the middle rack of the oven for 15 minutes, or until chicken is cooked through., and the leek is slightly crisp around the edges.
• When the chicken has about 5 minutes of cooking time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans (with some garlic, if you like) and cook, tossing, for 5 minutes, until crisp but tender.
• Divide the chicken, beans and sweet potato between two plates (and serve with a lemon wedge, if desired).

PAN-ROASTED CHICKEN WITH LEEKS

Steps:

• Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
• Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
• Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g

BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS

Steps:

• Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
• Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
• Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
• Discard basil sprigs. Garnish with shredded basil and serve immediately.

ROSEMARY CHICKEN AND SWEET POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Spray a large roasting pan with nonstick cooking spray.
• Place chicken in pan and arrange the sweet potato slices around the chicken, overlapping them slightly.
• Combine garlic, oil, and spices.
• Spoon over chicken and sweet potatoes.
• Drizzle lemon juice over the chicken.
• Bake for 30 minutes turning sweet potatoes at least once.
• Transfer chicken to a plate and cover with foil to keep warm.
• Turn heat up to 500 degrees F.
• Bake sweet potatoes 8 to 10 minutes longer or until they are tender.