Estimated read time: 2-3 minutes
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Yield: 6 Servings
Ingredients:
Pork loin:
- 6 ea. 5 oz. Boneless chicken breast
- 1 tbsp. Extra virgin olive oil
- 1 tbsp. Garlic, chopped
- 1 tbsp. Fresh thyme, chopped
- 2 tbsp. Dijon mustard
- 1 Cup Panko bread crumbs
- 2 tsp. Kosher salt
- 2 tsp. Black pepper
- 1 tbsp. Garlic, chopped
- 1 tbsp. Extra virgin olive oil
- 1 tsp. Fresh rosemary, chopped
- 2 tsp. Black pepper
- 1 tsp. Kosher salt
- 1.5 tbsp. Extra virgin olive oil
- 1 tsp. Kosher salt
- 1 tsp. Black pepper
- Preheat the Oven to 350 Degrees F.
- In a suitable size bowl, mix garlic, mustard, oil, rosemary, salt and pepper to form a paste. Coat the Chicken evenly, then roll it in the breadcrumb.
- Place the chicken on a foil-lined baking sheet. Roast for about 16 minutes or until an internal temperature of 165F is reached.
- Allow the Chicken to rest after baking for at least 3 minutes. Reserve any juice. At service, slice each breast into two pieces.
- Place the potatoes on a foil-lined baking sheet. Roast for about 30 minutes or until the potatoes are golden brown.
- Blanch the broccoli in a pot of boiling water. This will tenderize the broccoli and set the color. When the stems are soft, remove from the water and place in a bowl of ice water to stop the cooking process. Drain the broccoli and pat dry.
- Toss with the oil, salt and pepper, then place on a foil-lined baking sheet. Roast the broccoli until the florets develop color, about 30 minutes.
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