Print It

Roasted Lemon-Herb Chicken Breast

From RABBIT HILL INN

Yield:

Yields 5

In a Golden Lentil Coulis served with Shrimp & Spinach Risotto.

From the recipe files of: Russell Stannard, Executive Chef

Directions

Ingredients for Chicken:

5 Boneless, skin on chicken breasts
5 slices of lemon
3 oz olive oil
2 oz vegetable oil
5 Tbls butter
1/3-cup fresh minced parsley, chive and thyme
3 Tbls fresh lemon juice
freshly milled black pepper
1 Tbls salad oil per chicken breast
salt to taste

 

Method:

  1. Stuff 1 Tbls of butter and 1 slice of lemon underneath the skin of each breast.
  2. Combine fresh herbs, olive oil, and lemon juice. Pour over chicken breasts.
  3. Season with black pepper.
  4. Marinate chicken for 2-3 hours.
  5. Heat salad oil in a sauté pan until very hot. Add chicken, skin side down.
  6. Season with salt.
  7. Cook for 1 minute or until golden brown.
  8. Turn and cook for 1 minute more.
  9. Remove from pan and place on a wire rack in the oven at 275°F for 25 minutes.

Ingredients for Golden Lentil Coulis: (Yields 2 cups)

1/2 cup diced onions
1 ½ tsp minced garlic
2 Tbls minced parsley
6 oz golden lentils
1/2 cup diced celery
1 Tbls butter
3 oz white wine
1 1/2 cups chicken stock
Salt, white pepper, fresh lemon juice to taste

 

Method:

  1. Heat butter in a sauté pan until hot. Add onions, celery, garlic, and parsley and sauté for 7-10 minutes.
  2. Add white wine, bring to a boil and reduce by half.
  3. Add lentils and chicken stock, bring to a boil; then simmer for 15 minutes.
  4. Remove from heat. Puree in a food processor.
  5. If sauce is too thick, add a little more chicken stock to reach desired consistency.

 

Ingredients for Shrimp & Spinach Risotto: (Yields 5 servings)

1 1/4 cups risotto
1/3 cup celery, diced small
1 Tbls garlic
1 cup chopped spinach
5 cups chicken stock
3/4 cup onion, diced small
1 red pepper, diced small
3 Tbls butter
4 oz raw shrimp, diced small
1/3 cup parmesan cheese, grated
Salt & pepper to taste

 

Method:

  1. Heat butter in a pan. Add onions, celery, red pepper, and garlic.
  2. Saute for 8-10 minutes.
  3. Add risotto, coating the pan evenly with the rice.
  4. Reduce heat to low, add 1 cup of stock, and cook until the stock has been absorbed.
  5. Repeat this process 4 times. With the last cup, add the spinach and shrimp.
  6. When the last cup has been absorbed, stir in parmesan cheese and season to taste with salt and pepper.