Showing posts from September, 2013

Roasted Chicken, Wilted Spinach, Sauteed Baby Zucchini and Carrots. Did I mention the Goat Cheese Cake for dessert?!?

Wanted something yummy, but leaning toward the healthy side tonight. Thought roasted chicken would work, so I paired it with wilted spinach, sauteed baby zucchini and carrot and for dessert... yummy goat cheesecake! First task was to brine the chicken breast.  I used skin on breasts cause I knew that it would help with the pan gravy I was going to make. Plus, crispy chicken skin is quite tasty.

Whole pan full of spinach, yields just enough for three people.  Cooked with a little olive oil and butter.

I pre-cooked the carrots and baby zucchini in the microwave, then sauteed them in butter with herbs d provence.

Here is a close up of the mirepoix from when I roasted the chicken. I placed on the stove burner to get it bubbling, and added a cornstarch slurry. I removed the veggies, and added some chicken stock. 

I plated it simply by alternating the veggies and placing a bed of  spinach on the plate and topped it with the roasted chicken breast.

This was a very successful meal that was p…