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Chicken breast with other ingredients
Published On: 10 Feb 2012
for more details, click the name of the ingredient
kannada: Jenu / Jen Thuppa
hindi: Shahad / Shaid
Punjabi: Marizha / Masho / Rangsbur
tamil: Maadhulai / Madhala Naranga / Mathalam Pazham
malayalam: Madhalanaranga / Maathalanarakam / Uriyan Pazham
telugu: Danimma Pandu / Dalimba
kannada: Dalimbo / Dalimbari / Daalimbae Hannu
hindi: Anar / Anardana
Bengali: Dareem / Dalim-Gash / Dalim
Gujarati: Dadamna / Dalamb
Marathi: Dalimbache / Dalimb
Oriya: Dalimb / Dalima
Punjabi: Anar / Anardana
Bengali: Laban / Noone
For preparing roast breast of chicken with roasted root vegetables, preheat the oven to 200C/Gas 6.
Heat little oil in a frying pan.
Place the chicken breast, skin side down, in it and cook for 4 minutes before placing it in the oven.
Blanch the carrots, beetroot and parsnip until it becomes soft in boiling water. Drain the water and put the beetroot and carrots in a roasting tin with the honey, orange juice and thyme for 10 minutes.
Brush the parsnip with 1 teaspoon of olive oil and season before adding it to the roasting tin.
Take the chicken out of the oven and place it back on the hob.
Mix the mascarpone, tarragon and basil with 1 tbsp of olive oil in a bowl. Add to the chicken in the pan along with the white wine, pomegranate seeds and butter.
Place the kale on a plate with the root vegetables on top.
Slice the chicken and place it on top the vegetables and finish with the sauce.
Roast breast of chicken with roasted root vegetables is ready. Serve immediately.
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