Nutrients per serving
- Not Available
Pumpkin
Seared Chicken On Pumpkin Rissoles and Boston Lettuce
Preparation Time:
not available
Cooking Time: not available
Servings: 6
Cooking Time: not available
Servings: 6
Ingredients:
- 3 Skin on Chicken Breasts
- 2 tbsp Balsamic vinegar
- 1 tbsp Olive oil
- 2 Cloves garlic, finely diced
- 1/2 tbsp Fresh Rosemary - washed, picked and chopped
- 1/2 Small Ontario Pumpkin
- 1 tsp Fresh sage - washed, picked and chopped
- 1 tsp Fresh thyme - washed, picked and chopped
- 2 tbsp Olive oil
- 3 Heads Ontario Boston Lettuce
Preparation:
1. Marinate Chicken in olive oil, vinegar, Garlic and rosemary
2. Dice the pumpkin into 1/2-inch cubes.
3. Cut off the base of the lettuce, and separate the leaves.
4. In a warm pan, add 2 tbsp olive oil.
5. Add diced pumpkin, sage and thyme.
6. Slowly cook the pumpkin, flipping often, seasoning as you go.
7. In a separate hot pan, add the chicken skin side down.
8. Slowly cook the chicken for about 12 minutes until skin is crispy
9. Flip the chicken over and continue to cook for 2 minutes.
10. Remove the chicken from the pan, and slice into thin pieces.
11. Place the salad on a plate, top with the chicken and sprinkle with the pumpkin rissoles
Recipe Courtesy of Executive Chef Roberto Fracchioni
