Directions: |
Directions:You Will Need
Olive Oil Salt Pepper Cooking Spray
1 Baking Sheet 1 Mixing Bowl 1 Large Non-Stick Pan
Before You Cook
Preheat oven to 400 degrees
Thoroughly rinse produce and pat dry
Prepare a baking sheet with foil and cooking spray
Ingredient(s) used more than once: parsley, Dijon, butter
Step 1 - Prepare the Ingredients
1
Prepare the Ingredients
Chop pecans into pebble-sized pieces, if necessary. Stem and mince parsley. Peel, trim, and cut carrot on an angle into ¼" slices. Combine pecans, parsley (reserve a pinch for garnish), ¼ tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside. Pat chicken breasts dry, and season both sides with a pinch of salt and ¼ tsp. pepper.
Step 2 - Roast the Chicken
2
Roast the Chicken
Place chicken breasts on prepared baking sheet. Brush with half the Dijon (reserve remaining for sauce). Top with pecan mixture, pressing firmly to adhere. Roast in hot oven until pecans are lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes. While chicken roasts, cook carrot.
Step 3 - Start the Carrot
3
Start the Carrot
Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add carrot to hot pan and stir occasionally until lightly browned, 2-3 minutes. Add ¼ cup water and a pinch of salt and pepper. Cover, and reduce heat to medium. Cook until carrot is tender and water has mostly evaporated, 2-3 minutes.
Step 4 - Finish the Carrot
4
Finish the Carrot
Remove cover and add half the butter (reserve remaining for sauce) and BBQ spice rub. Stir constantly until carrot is glazed and evenly coated in rub, 1-2 minutes. Remove from burner. Transfer carrot to a plate. Reserve pan; no need to wipe clean.
Step 5 - Make the Sauce
5
Make the Sauce
Return pan used to cook carrot to medium-high heat. Add ¼ cup water, demi-glace, and remaining Dijon to pan. Bring to a boil. Once boiling, remove from burner and swirl in remaining butter. Plate dish as pictured on front of card, topping sauce with chicken and garnishing chicken with reserved parsley. Bon appétit! |
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