Roast Chicken with Garlic Tomatoes With an Asparagus And Tom

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1 Garlic
Salt and pepper
6 tb olive oil
8 Plum tomatoes
1 bn Basil
2 tb White wine vinegar
1 Chopped shallot
1 tb Chopped parsley
Vegetable oil
2 Beefsteak tomatoes
Salt and pepper
30 g Butter; (1oz)
1 1.3 kg; (3lb) chicken
16 Sticks cooked asparagus

Original recipe makes 1 servings



Pre-heat the oven to 190?C/375F/gas mark 5 Melt the butter, sweat off the chopped shallot and garlic, do not colour. Skin and deseed the beefsteak tomatoes and chop finely. Add to shallots and garlic. Season and cook out. Cool. Take the wishbone out of the chicken then release the breast skin very carefully. Carefully put the tomato and seasoning under the skin and coat the breasts. Replace the skin and tie up the chicken to roast. Roast in the hot oven until the juices run clear, and then leave to cool. Cut the plum tomatoes into 6. Mix the oil, vinegar and salt and pepper and then add to the tomatoes. Cut the asparagus into 3 1/2cm (1 1/2 inch) pieces and mix with the tomatoes. Add the basil and then pile onto a dish. Carve the chicken into 8 pieces and lay on top of the salad. Serve. Per serving: 1755 Calories (kcal); 116g Total Fat; (52% calories from fat); 80g Protein; 152g Carbohydrate; 66mg Cholesterol; 615mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 27 1/2 Vegetable; 0 Fruit; 21 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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