I made this tasty little recipe on Friday evening. It’s really easy to do and the results are satisfying. I can’t remember where the recipe came from but it’s one of a sheet of four chicken breast recipes designed to be done in a single roasting dish. The recipe serves one as listed here but you can easily increase the amounts to feed more. You can substitute in whatever herbs you like to coat the chicken with.
1 chicken breast, skin on for preference
⅓ (approx) of a medium sized butternut squash
1 teaspoon of chopped thyme leaves
1 teaspoon of chopped basil leaves
1 red chilli, deseeded and finely chopped
100ml of double cream
A sprinkling of freshly ground nutmeg
1 tablespoon of olive oil
Pre-heat the oven to 200
Place the chopped herbs and chilli in a bowl and roll the chicken breast in the bowl to coat it.
Pop the coated chicken breast in the centre of a medium sized roasting dish.
Cut the squash into thinish wedges and surround the chicken breast with the wedges, nestling them up around the chicken.
Drizzle the olive oil over the chicken and squash. Season the chicken with a little freshly ground sea salt.
Pour cream over the squash, but not the chicken, and then grate some nutmeg over the cream.
Cook in the oven for 25 minutes or so until the chicken and squash are cooked and the cream bubbles.
Delicious. I served this with roasted asparagus, red onion, diced red pepper and vine cherry tomatoes.