Roast Chicken And Parsnips With Swiss Chard Recipes

CHICKEN SALAD

Steps:

• Stir together mayonnaise, buttermilk, mustard, lemon juice, and hot-pepper sauce. Stir in chicken, celery, onion, and parsley; season with salt and pepper. Serve in a sandwich or over salad greens. Chicken salad can be refrigerated up to 3 days in an airtight container.
• Substitution
• If you prefer poached chicken to roasted, you can make the salad recipe with 4 boneless, skinless chicken breast halves (about 1 1/2 pounds). Bring 1 inch water to a boil in a large, deep skillet with a tight-fitting lid; add salt. Add chicken in a single layer; cover, and reduce heat to medium-low. Simmer 5 minutes. Remove from heat; let chicken stand (still covered) until cooked through, 12 to 14 minutes. Remove from skillet; when cool enough to handle, cut into chunks, or shred with two forks.

ROAST CHICKEN, BUTTERNUT SQUASH AND SWISS CHARD

Steps:

• Preheat oven to 400°.
• Season chicken with 1 teaspoon each salt, pepper and paprika.
• heat canola oil in a sauté pan.
• Sear chicken on each side for 5 minutes.
• Transfer skin side up to a rack set in a sheet pan.
• Roast until cooked through, 30 to 35 minutes.
• Add 2 tablespoons each salt and sugar plus squash to a large pot of boiling water. Cook for 10 minutes and drain.
• Place in a food processor. Add heavy cream, butter, cinnamon, 1 teaspoon salt and 1 1/2 teaspoon sugar. Process until smooth.
• Keep warm.
• Heat olive oil in a large pan. sauté onion until translucent, about 3 minutes.
• Add garlic and cook 1 minute.
• Add swiss chard. Add salt and pepper to taste. Add chicken stock.
• Boil, then cook until broth reduces by half.
• Spoon squash and swiss chard on plate. Top with chicken.
• Serve -- Yum!

ROAST CHICKEN AND PARSNIPS WITH SWISS CHARD

Steps:

• Preheat oven to 450°F. On a rimmed baking sheet, toss parsnips with 1 tablespoon oil; season with salt and pepper. Push parsnips to sides of sheet; place 4 chicken breast halves in center. Place remaining 4 chicken breast halves on another rimmed baking sheet. Rub all chicken on both sides with 1 tablespoon oil; season with salt and pepper.
• Roast, tossing parsnips occasionally, until tender when pierced with the tip of a sharp knife and an instant-read thermometer inserted in thickest part of chicken breasts (avoiding bone) registers 165°F, 30 to 35 minutes.
• Meanwhile, cook chard: In a large skillet, heat remaining tablespoon oil over medium. Add stalks, and cook, tossing, until crisp-tender, 3 to 4 minutes. Add as many leaves to skillet as will fit; season with salt and pepper, and toss until wilted. Continue to add leaves in batches, tossing, until wilted. Once all chard has been added, cover, and cook, tossing occasionally, until chard is tender, 3 to 5 minutes. Remove from heat, and stir in vinegar.
• Serve 4 chicken breasts with parsnips and chard.
• The extra roasted chicken can be refrigerated, covered tightly with plastic wrap, up to 3 days.