Was that a Groan I just Heard? Another Chicken Recipe?

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Make Was that a Groan I just Heard? Another Chicken Recipe?

It sure is, but I bet you won't look at a chicken breast the same way ever again!  Just because chicken, well, is chicken, doesn't mean that it has to be boring or the same ole same ole thing.  Take a look at this recipe and see and taste for yourself!

Roast Chicken Breast with Potato Purée and Pine Nuts

Ingredients

Serves 4

Chicken

4 chicken breasts

1 stick of  unsalted butter

1 sprig of fresh thyme

2 tbsp of pine nuts, toasted

Salt

Black pepper

1 tbsp of olive oil

Potato Purée

1 lb of small Yukon or white fingerling potatoes, peeled and cut into approx 3/4 inch dice

1 stick of unsalted butter, cubed

1 1/2 tsp. oz of salt

1/8 cup of milk (or more to achieve the right consistency of the puree')

Potato Lattice

1 large potato, peeled

Salt

4 tbsp of olive oil

Spinach

14 oz of spinach

1 tbs. of unsalted butter

Pinch of salt

Directions

Potato Purée

Steam the potatoes for about 35 minutes or until tender.

Place the potatoes in a blender, add the milk and butter and blend on full power for 30 seconds. Scrape down the sides. Taste for seasoning and add more as needed.

Re-blend for a further minute. Keep warm

Potato Lattice 

Heat the oven to 350°F

Using a mandolin, slice the potato into the thinnest slices possible. Then cut the slices into fine strips and season with salt. 

Place an ovenproof frying pan on the heat and pour in enough oil to just cover the bottom. Once the oil is hot, place the potato strips into the pan in a lattice shape or just "sprinkle" the potatoes into the oil. (see above illustration for what you are trying to achieve).

Place the pan in the oven and cook for 5-10 minutes or until golden, then remove from the pan and drain on an absorbent cloth.

The Chicken 

Remove the chicken from the fridge 1/2 hour before cooking.

Place a pan over a high heat and add 1 tbsp of oil. Once hot, cook the chicken breasts on a until colored evenly all over. Turn down the heat, add a pad of butter and continue to cook until nicely caramelized, approximately 5-7 minutes. Season and place in the oven for 6-7 minutes.

Strip the thyme leaves from the stem and sprinkle over the chicken. Remove the chicken from the pan and rest on a plate with all the cooking juices.

The Spinach

Sweat the spinach in the butter and drain well - pressing it between 2 cloths to soak up the excess water.

Presentation/Plating

Spoon some of the potato puree onto the center of the plate. Gently place a small mound of the spinach on top of the potato puree.

Slice the chicken breasts into diamond shapes and roll in their juices before placing on top of the spinach. Add some potato lattice and sprinkle around some pine nuts and herbs (fresh or micro greens). You may also want to add 2 or 3 small pitted Kalamata olives for additional color in your plating.

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