My Dream Valentine's Day Dinner
A beautifully plated and well-thought out home-cooked meal
Baked Chicken Breast with basil pesto rub, wrapped in prosciutto and stuffed with sautéed onions, artichoke hearts, spinach, parmesan and garlic. Served with baked asparagus with olive oil and garlic, steamed organic carrot and roasted baby potatoes with olive oil and rosemary toss.
|2||Chicken Breasts (large)|
|1.5 tbsp||Basil Pesto|
|2 tbsp||Sauteed Onions|
|2 tbsp||Artichoke Hearts|
|4 tbsp||Wilted Spinach Leaves|
|1 tbsp||Roasted Garlic|
|1 bunch||Fresh Asparagus|
|1 tbsp||Olive Oil|
Pre-heat oven to 425F
Roast Garlic: Cut the top off a garlic clove, drizzle with olive oil, wrap in foil and bake for one hour at 425F. Once cooled, garlic can be squeezed out into side plate.
Clean baby potatoes. Toss in olive oil and sprinkle with rosemary. Place in small baking dish and bake for 1hr at 425F in a covered tray.
Sauté the spinach with a touch of olive oil in a small pan. Combine all chicken stuffing ingredients. Cut pocket into chicken breasts. Stuff chicken. Wrap chicken with prosciutto. Ensure the end is underneath the breast when you place in on baking tray. Bake chicken breasts for 45min at 350F. (make sure you reduce your oven temperature)
Clean asparagus and remove asparagus ends. Drizzle with olive oil and toss with garlic. Bake on an open tray for 18min at 350F.
Steam organic carrots.
Place all on dinner plates.
We garnished with a cherry tomato and a sprig of thyme.
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