Garlic, black olives, toasted pine nuts, fresh lemon zest and herbs combine to make a wonderful crust for juicy roasted chicken breasts. Served on top of warm and sticky caramelized plums.
|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|Salt and pepper|
|4 tbsp||(30 mL) Olive oil, divided|
|1||Clove garlic, minced|
|.5 cup||(125 mL) Chopped Kalamata olives|
|3 tbsp||(45 mL) Chopped fresh herbs|
|1 tsp||(5 mL) Lemon zest|
|2 tbsp||(30 mL) Toasted pine nuts, chopped|
|3 tbsp||(45 mL) Freshly grated Parmesan cheese 4-6 Large Plums|
|2 tbsp||(30 mL) Butter|
|2 tbsp||(30 mL) Brown sugar|
PREHEAT oven to 375°F (190°C). Lightly coat a baking dish with olive oil.
SEASON chicken with salt and pepper. Heat 2 tbsp (30 mL) olive oil in a skillet over medium-high heat. Sear chicken on both sides until golden brown. Transfer to prepared baking dish.
COMBINE shallots, garlic, olives, herbs, zest, pine nuts, Parmesan and remaining 2 tbsp (30 mL) olive oil in a small bowl. Spread herb mixture evenly over chicken and bake in preheated oven for 25-30 minutes or until internal temperature reaches 165°F (74°C).
CUT plums in half. Remove pits and cut into wedges. Melt butter in a skillet over medium heat. Add plums and sprinkle with sugar. Cook, stirring occasionally until plums are caramelized, about 10 minutes.
PLACE plums on a serving platter. Slice chicken and arrange on top of plums.
Replace plums with your favourite stone fruit.
Show More Comments
No Comments yet