Chicken Breast Recipe
stuffed under the skin with cured olives, tarragon and cream cheese. Served over roasted kabocha squash and pistachios, with shaved Brussels sprouts and a pomegranate gastrique.
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Ingredients
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Chicken Preparation
Roasted Kabocha Squash
Brussels Sprouts and Garnish
Method
Chicken Preparation
- 1
Stuff the Chicken
Preheat the oven to 375°F (190°C). In a bowl, mix the chopped olives, tarragon, and softened cream cheese. Season the mixture with salt and pepper. Carefully lift the skin of each chicken breast and stuff it with the olive mixture. Place the stuffed chicken breasts on a baking sheet.
- 2
Roast the Chicken
Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
Roasted Kabocha Squash
- 3
Prepare the Squash
While the chicken is roasting, cut the kabocha squash into wedges. Toss the wedges with olive oil, salt, and pepper. Spread them out on a baking sheet.
- 4
Roast the Squash
Roast the kabocha squash alongside the chicken for the last 20-25 minutes until tender and caramelized.
Brussels Sprouts and Pomegranate Gastrique
- 5
- 6
Plating
- 7
Serve the Dish
On each plate, place a portion of roasted kabocha squash, top with the stuffed chicken breast, garnish with sautéed Brussels sprouts, sprinkle with chopped pistachios, and drizzle with the pomegranate gastrique.