Herb Roasted Chicken with Risotto, Truffled Pesto and Olive Tapenade
Herb Roasted Chicken
$0.00
Herb Roasted Chicken
Chef Gifs favorite dish and a staple on every menu he has created. Pan-roasted bone-in chicken breast, creamy risotto, sauteed spinach & squash, topped with truffled-pesto and olive tapenade. Safer Plate has done the heavy lifting so that you can enjoy this favorite within a half hour!
Equipment
- Cutting Board
- Knife
- Medium Sauce Pot
- 2 Large Saute Pans
Ingredients (2 Servings)
- 1 pkg Chicken Breast
- 2 1/2 ozw Baby Spinach
- 1 each Yellow Squash
- 1 each Shallot
- 1 tsp Italian Seasoning
- 1 pkg Chicken Stock, concentrate
- 2 tbsp Tapenade
- 2 cups Prepared Risotto
- 2 tbsp Chef Gil's Truffle Pesto
Instructions
- Preheat oven to 425F. Rub each bone-in chicken breast with a small amount of vegetable oil. Liberally season with Chef Gil's herb mixture. In large oven-proof saute pan, heat over medium-high heat 1T | 2T vegetable oil. Sear seasoned chicken breast, skin side down, for approximately 3-4 minutes or until chicken skin is golden brown. Turn chicken breasts over and continue to cook for additional 3-4 minutes.
- Place pan with chicken into preheated oven (transfer to baking tray if your pan isn't allowed in oven), and cook until internal temperature of chicken is 165F, about 12-15 minutes depending on the size of chicken breasts. When finished, remove from oven and allow chicken to rest for 2-3 minutes.
- Prepare chicken stock according to package instructions. In medium sauce pot, add prepared risotto and 1/4C | 1/2C chicken stock (save remaining stock for next step) and heat over medium low heat, stirring as it warms. Once the risotto is hot and the stock is absorbed, adjust seasoning to taste with salt and pepper. Remove from heat and stir in 2T | 4T margarine and set aside until ready to serve.
- Mince shallot and slice yellow squash into 1/4" discs. In large saute pan, heat 1t | 2t of vegetable oil over medium high heat. Add 2t | 4t minced shallot and then sliced yellow squash. Saute for approximately 1-2 minutes. Add baby spinach Cook until baby spinach starts to wilt. Add 1T | 2T of chicken stock or water and season to taste with salt and pepper. Saute until spinach is wilted and heated through, approximately 2-3 minutes.
- Slice each chicken breast into three pieces. Serve with finished risotto, sauteed spinach and squash, and top with prepared Chef Gil's truffled pesto and tapenade. Serve & Enjoy!
Recipe Notes:
Cooking risotto ahead of time is a restaurant trick! Arborio rice can take awhile to cook, and is not the most convenient thing to prepare on a busy night. For other recipes, prep ahead of time and cook Arborio rice 2/3 of the way in the risotto style and leave it in your refrigerator to finish later-just like the restaurants do. We have already done that for you with this recipe!
OTHER SUPPLIES NEEDED:
MALTODEXTRIN, SALT, YEAST EXTRACT, AND NATURAL FLAVOR.], Rice milk (18.6%), Soy Free Buttery Sticks (4.4%) [Vegetable Oil Blend (Palm, Canola and Olive Oil), Water, Contains
2% Percent or Less of: Annatto Extract (Color), Lactic Acid (To Protect Freshness), Natural Flavor, Pea Protein, Salt, Sunflower Lecithin.], Shallots (1.5%), Garlic (0.46%), Dried bay leaf
(0.22%), Thyme (0.06%)], Gnp chicken split breast bone in 32 oz (23.6%) [Chicken, broilers or fryers, breast, meat and skin, raw], FRESH YELLOW SQUASH (17.7%) [YELLOW SQUASH],
Truffled Pesto (8.3%) [Basil (41.4%), Spinach (23.3%), White Truffle Oil (16.2%) [Sunflower Oil, Artificial Truffle Flavor, White Truffle (Tuber Magnatum Pico)], Blended Vegetable Oil (10.8%) [Canola Oil, Extra Virgin Olive Oil], Water (8.1%), GROUND BLACK PEPPER (0.26%) [BLACK PEPPER ], Sea salt kosher salt (0.03%) [Sea Salt]], Baby spinach (5.1%), OLIVE
TAPENADE (5.1%) [BLACK OLIVES (OLIVES, WATER, SALT AND FERROUS GLUCONATE TO STABILIZE COLOR), SPANISH OLIVES (OLIVES, WATER, PIMENTO, SALT, LACTIC ACID, CITRIC
ACID, SODIUM ALGINATE, GUAR GUM, ASCORBIC ACID, POTASSIUM SORBATE), KALAMATA OLIVES (OLIVES, WATER, SALT, RED VINEGAR), OLIVE OIL, GARLIC, SUN-DRIED TOMATOES
(TOMATOES, SULFUR DIOXIDE, CITRIC ACID, GLUCOSE AND SALT) ], Shallots (1.8%), Chicken Broth Concentrate (1.3%) [CHICKEN STOCK, MALTODEXTRIN, NATURAL FLAVOR, CHICKEN
FAT, SUGAR, SALT, YEAST EXTRACT, AND XANTHAN GUM.], Olive Oil (1.1%), Italian seasoning (0.11%) [Paprika, oregano, onion, basil, thyme, coriander, garlic, black pepper, sage and
parsley.], Kosher salt (0.03%) [Salt, yellow prussiate of soda (anti-caking agent)]
- Vegetable Oil
- Salt
- Pepper
MALTODEXTRIN, SALT, YEAST EXTRACT, AND NATURAL FLAVOR.], Rice milk (18.6%), Soy Free Buttery Sticks (4.4%) [Vegetable Oil Blend (Palm, Canola and Olive Oil), Water, Contains
2% Percent or Less of: Annatto Extract (Color), Lactic Acid (To Protect Freshness), Natural Flavor, Pea Protein, Salt, Sunflower Lecithin.], Shallots (1.5%), Garlic (0.46%), Dried bay leaf
(0.22%), Thyme (0.06%)], Gnp chicken split breast bone in 32 oz (23.6%) [Chicken, broilers or fryers, breast, meat and skin, raw], FRESH YELLOW SQUASH (17.7%) [YELLOW SQUASH],
Truffled Pesto (8.3%) [Basil (41.4%), Spinach (23.3%), White Truffle Oil (16.2%) [Sunflower Oil, Artificial Truffle Flavor, White Truffle (Tuber Magnatum Pico)], Blended Vegetable Oil (10.8%) [Canola Oil, Extra Virgin Olive Oil], Water (8.1%), GROUND BLACK PEPPER (0.26%) [BLACK PEPPER ], Sea salt kosher salt (0.03%) [Sea Salt]], Baby spinach (5.1%), OLIVE
TAPENADE (5.1%) [BLACK OLIVES (OLIVES, WATER, SALT AND FERROUS GLUCONATE TO STABILIZE COLOR), SPANISH OLIVES (OLIVES, WATER, PIMENTO, SALT, LACTIC ACID, CITRIC
ACID, SODIUM ALGINATE, GUAR GUM, ASCORBIC ACID, POTASSIUM SORBATE), KALAMATA OLIVES (OLIVES, WATER, SALT, RED VINEGAR), OLIVE OIL, GARLIC, SUN-DRIED TOMATOES
(TOMATOES, SULFUR DIOXIDE, CITRIC ACID, GLUCOSE AND SALT) ], Shallots (1.8%), Chicken Broth Concentrate (1.3%) [CHICKEN STOCK, MALTODEXTRIN, NATURAL FLAVOR, CHICKEN
FAT, SUGAR, SALT, YEAST EXTRACT, AND XANTHAN GUM.], Olive Oil (1.1%), Italian seasoning (0.11%) [Paprika, oregano, onion, basil, thyme, coriander, garlic, black pepper, sage and
parsley.], Kosher salt (0.03%) [Salt, yellow prussiate of soda (anti-caking agent)]
Nutrition
Serving: 19.2gCalories: 870kcalCarbohydrates: 77gProtein: 35gFat: 44gSaturated Fat: 8gCholesterol: 85mgSodium: 710mgPotassium: 780mgFiber: 3gSugar: 8gCalcium: 150mgIron: 4mg
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Description
Chef Gifs favorite dish and a staple on every menu he has created. Pan-roasted bone-in chicken breast, creamy risotto, sauteed spinach & squash, topped with truffled-pesto and olive tapenade. Safer Plate has done the heavy lifting so that you can enjoy this favorite within a half hour!
