Seasonally prepared and delicious! This tray bake makes the best spring chicken you will have all year!
|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|1 cup||(250 mL) Breadcrumbs|
|1/4 cup||(60 mL) Chopped fresh herbs (dill, parsley, thyme, basil)|
|4 tbsp||(60 mL) Melted butter|
|1 tbsp||(15 mL) Mayonnaise|
|2 tsp||(10 mL) Dijon mustard|
|1 lb||(450 g) Asparagus, stems removed|
|1||Large leek, sliced, white and light green parts only|
|2 tbsp||(30 mL) Olive oil|
|1||(19 oz/540 mL) Can white kidney beans, rinsed and drained|
|Salt and pepper|
PREHEAT oven to 375°F (190°C).
SEASON chicken breasts with salt and pepper. Combine breadcrumbs, fresh herbs, melted butter and salt in a small bowl. Mix together mayonnaise and Dijon mustard in another small bowl.
PLACE seasoned chicken breast on a parchment paper lined baking tray. Brush each breast with mayonnaise and mustard mixture. Sprinkle with the breadcrumb mixture and pat to coat generously.
ROAST chicken for 10 minutes. Meanwhile toss asparagus and leeks with olive oil in a large bowl. Season with salt and pepper. After the chicken has roasted for 10 minutes, remove from the oven and scatter the vegetables around the chicken on the baking tray. Return to the oven and continue to roast for 15 minutes. Add the white kidney beans and continue to roast for another 5-10 minutes or until the internal temperature of the chicken has reached 165°F (74°C). And the vegetables are nicely roasted.
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