Monday, 2 April 2012

Roasted chicken breast with thyme served with apple sauce and salad on the side


·         Two chicken breast
·         6 or 8 slices of cheese
·         Salt,
·          thyme
·         Two medium size apples.
·         One lemon
·         Cinnamon sticks
·         A glass of water
·         ¼ cup of brown sugar (we could also use white sugar)
·         Lettuce

Firstly Preheat the oven to 400ºF (200ºC)/gas 6. In the meanwhile trim and wash four lettuce leaves and leave them on the side. Then Make 6 or 8 slices out of the piece of hard cheese, and leave it aside.
Secondly prepare the apple sauce; peel, core and quartered apples and put them in a large pot with a glass of water, some cinnamon sticks and lemon peals.. Cover it and bring it to boil. Lower heat and simmer for 30 minutes. Remove the cinnamon and the lemon peels and smash the apples with a potato masher. This sauce can be served either warm or refrigerated.
Then remove the skin from the chicken breast, add them a pinch of sea salt, set them on a plate and sprinkle the breast with some thyme.
Afterwards peel and trim the onion, Remove the outer leaves and slice it into thin rings and add them to a bowl. Then add the leaves of a few sprigs of fresh thyme, a good glug of olive oil, a small knob of butter and freshly ground black pepper and a small swig of white wine and toss together.
Place the onion and flavorings from the bowl into the tray, wrap the chicken breast in 60r 8 slices of cheese, and place it over on the tray. Drizzle it with olive oil, place a couple of whole thyme sprigs on top and cook in the middle of the oven for about 30 minutes.

By Mercedes Martín. Advanced level. Year 2


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