Friday, August 24, 2007

Last Night's Dinner #17: Chicken with Spring Herbs

Chicken with Spring Herbs
Recipe Courtesy of Olive
Difficulty: Medium

You'll need:
- fresh herbs such as parsley, mint, chives finely chopped to make 6-8tbs
- a tub of mascarpone
- 4 chicken breast with skin on or split breast (2 pcs)
- leeks or spring onions 12, sliced lengthwise
- 1 glass white wine
- 1 tbs butter

Heat oven to 325 degrees. Mix the herbs and the mascarpone and season with salt.
Lift skin off the chicken carefully and spread mixture evenly on each breast. Put the skin back down and smooth over the mascarpone mix.

Place the leeks in a baking dish, cut-side up and pour white wine over the vegetables. Season. Arrange the chicken on top of the leeks and dot butter over. Roast for 30-40 mins or until nice and golden.

I wouldn't say this was my favorite dish ever. Although the meat was moist, the mint was too overpowering. Unfortunately the flavor balance was off and I will probably not be making this dish again.


mj said...

Yikes, handling chicken is not appealing to me!! ''Must be the salmonella!! PLEASE!!! Make sure you wash your hands VERY VERY good after handling the chicks!! LOL!! You don't wanna' pass it on!!

Marichelle said...

you crack me up MJ!!!