Chicken Breast With Clementines Thai Bird Chile And Yukon Gold And Cauliflower Puree Recipes

Steps:

• Preheat oven to 400 degrees F.
• Season the chicken with salt, pepper and rosemary. Cut each piece of chicken in half across the breast giving you 8 equal portions. Heat the oil in a nonstick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.
• Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces. Pinch and seal the dough up and over the meat and cheese, seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash. Bake 12 to15 minutes, until golden.
• For entree portions, simply leave chicken breast whole and cut the pastry into quarters. Trim off excess dough and use it to decorate the pastry with small cut outs such as heart shapes.

Steps:

• Preheat oven to 450 degrees.
• Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil. Place potatoes in a single layerin roasting pan. Season chicken inside and out with salt and pepper. Place liver, rosemary, thyme, and garlic inside cavity of chicken; using kitchen twine, tie legs together to enclose. Rub chicken with remaining tablespoons of each butter and oil. Place chicken ontop of potatoes on one of its sides.
• Transfer roasting pan to oven and roast for 20 minutes. Turn chicken onto its other side and continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instand read thermonmeter. 10 to 20 more.
• Carve chicken in roasting pan allowing the juices to combine witht he potatoes. Serve from the roasting pan, spooning pan juices over potatoes.