From here on out...everyday over 80 degrees I'm taking very personally. I thought Mother Nature and I had an agreement. She would end the summer of 2010 and I would throw away my favorite pink flip-flops with severely worn out soles! I upheld my end of the bargain... so what's the deal?
Just to spite her today, I cranked the AC, threw on jeans and a sweater, lit a pumpkin scented candle, leisurely flipped through Martha's October issue and finally... I roasted the crap out of my kitchen!
That's right, it was with great acrimony that I threw into a 400 degree oven, whatever I could get my hands on! Chicken breast, apples, leeks, peppers, onions, garlic, herbs! If its flavor was heightened and condensed after subjected to extreme heat...it was in that roasting pan!
So...Mother Nature...if you're reading...though you may find these "Indian Summers" cute... I do not. Behold the result of my protest (unusual as it is) and know that tomorrow (despite your 90 degree intentions) ...I'll be sipping hot cider while outside planting mums!
Healthy Roasted Chicken Breast with Vegetable Puree Parmigiana *resulted after a roasting rampage, yearning for fall weather.
Early in the day place your boneless, skinless, chicken chicken breast (1-2 lbs) in a brine of water, bit of olive oil, salt, pepper, garlic powder, and a bay leaf. (Enough liquid just to cover the chicken). Refrigerate until ready to cook. (sorry no exact measurements here but you get the drift.)
3 small onions, halved
5 cloves of garlic, peeled
2 leeks, rinsed well and cut into 2 inch pieces
2 poblano peppers, seeded and cut into 4's
1 apple, peeled and halved
Kosher salt and fresh cracked pepper
Preheat oven to 400. Line roasting pan with aluminum foil. Place all ingredients in pan, drizzle with olive oil, sprinkle with kosher salt and pepper, mix all around then place in single layer. Cook for 20-25 minutes or until soft and looks like this:
Add it all to a food processor and pulse until smooth (should resemble a pea puree like color and texture) At this point you could do ANYTHING with this puree! It would be awesome on crusty bread, turned into a soup, or would make an amazing pasta sauce! It's earthy, a bit spicy with a sweetness on the back end. Here I am trying to keep it- LOW CARB!
Turn oven down to 350.
Remove chicken breast from brine and place in same pan still lined with the foil. Salt and pepper the chicken and cover with more foil. Cook in the oven approximately 25 minutes or until chicken internal temp reaches 160. Remove chicken and let rest 5-10 minutes.
Turn on broiler.
Cut chicken into strips, spoon sauce over chicken, top with cheese and place under broiler until melted (1-3 minutes) Eat as shown above or as a sandwich like my husband enjoyed here: