Scout/student Group Plated Dinner Recipe

Season and roast chicken

Preheat oven to 400°F (200°C). Pat chicken dry. In a small bowl combine olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, kosher salt and black pepper. Rub mixture under the skin and over the top of each chicken breast. Place on a rimmed baking sheet or shallow roasting pan skin-side up. Roast 30–35 minutes, or until internal temperature reaches 165°F (74°C) at the thickest part. Remove from oven and rest 8–10 minutes tented with foil.

Make pan sauce

While chicken rests, heat a small skillet over medium heat and melt butter. Add minced shallot and sauté 1–2 minutes until softened. Deglaze with white wine (or chicken stock) scraping up browned bits from the roasting pan if desired. Reduce 1–2 minutes, then stir in lemon juice and chopped parsley. Season with salt and pepper to taste. Strain if a smooth sauce is preferred. Spoon sauce over chicken when plating.

Form and cook risotto cakes

If not already prepared, cook arborio rice into a creamy risotto (approximately 1/4 cup uncooked arborio per person) using stock and finish with butter and parmesan; chill until firm. Combine chilled risotto with sautéed mushrooms, grated parmesan and beaten egg; season with salt and pepper. Form into a compact patty about 3 inches wide. Heat olive oil in a nonstick skillet over medium heat and pan-fry risotto cakes 3–4 minutes per side until golden and heated through. Keep warm for plating.

Boil cubed potatoes in salted water until tender, about 12–15 minutes. Drain well. Mash with warm milk, butter and roasted garlic until smooth but still moist. Season with salt and pepper to taste. Keep warm; reheat gently if preparing in advance, adding a splash of milk if needed to adjust consistency.

Blanch baby carrots in boiling salted water 4–5 minutes until just tender, then shock in ice water and drain. In a skillet melt butter over medium heat, add carrots and toss to coat. Add honey and a pinch of salt; sauté 2–3 minutes until glaze is warm and glossy. Finish with chopped parsley and keep warm for service.

Assemble mixed baby greens with halved cherry tomatoes and cucumber slices. Toss lightly with vinaigrette just before plating to avoid wilting. Season salad lightly with salt and pepper if desired.

For each plated dinner, arrange salad to one side or as a first course as required. Add microgreens or herb sprig and a lemon wedge to the plate for garnish. For chicken entrée, spoon pan sauce beside or over the chicken; for risotto cake, drizzle a little pan sauce or extra virgin olive oil around the cake.

Each plated dinner should include one entrée selection (Roasted Herb Chicken or Mushroom-Risotto Cake), one portion of garlic mashed potatoes (about 3/4 cup), one portion of honey-glazed carrots (about 3/4 cup) and the salad. For banquet service, rewarm components to service temperature (hot items 140°F/60°C or above). Plate neatly: starch as a bed or quenelle, entrée placed beside or atop, vegetables arranged attractively, salad chilled and served either pre-plated or as a first course per event instructions. Garnish with microgreens and serve with lemon wedge. Note: Entrée selections are required three business days prior to reservation date to ensure proper quantities and accommodate dietary needs.