Roast Chicken Breast with Butternut, Broccoli And Pineapple

2 servings

Try this Roast Chicken Breast with Butternut, Broccoli And Pineapple recipe, or post your own recipe for Roast Chicken Breast with Butternut, Broccoli And Pineapple

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Roast Chicken Breast with Butternut, Broccoli And Pineapple Ingredients

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

Instructions for Roast Chicken Breast with Butternut, Broccoli And Pineapple

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.

Main Ingredient: ChickenCuisine: Uncategorized