Pine nuts and butter make a great topping on roasted chicken breast. Served with garlic mashed potatoes and honey-rosemary carrots.
Cook: 40 to 50<\/p>\n
Turn oven on to 425\u00b0F. Let\u2019s preheat, at least 10 minutes<\/p>\n Set cream cheese, garlic<\/strong> & herb butter, plain butter<\/strong> on counter to soften<\/p>\n Prepare a baking sheet with foil and cooking spray.<\/strong><\/p>\n Make the mashed potatoes:<\/strong><\/p>\n Cut potatoes<\/strong> into large evenly sized chunks.<\/p>\n Bring a medium pot with potato<\/strong> chunks covered with salted<\/strong> cold water<\/strong> to boil over medium-high heat.<\/p>\n Once boiling, cook until the potatoes<\/strong> are fork-tender, 12-15 minutes.<\/p>\n Remove from burner. Reserve \u00bc cup potato cooking water<\/strong>. Drain potatoes<\/strong> in a colander\/strainer and return to pot. Add softened cream cheese<\/strong>, half the reserved potato cooking water<\/strong> (reserve remaining for adjusting consistency, if necessary), softened garlic<\/strong> & herb butter,<\/strong> and a pinch of salt.<\/strong> Mash until combined and smooth. If too dry, add additional reserved potato cooking water<\/strong>, 1 TBS at a time, until desired consistency is reached. Cover and set aside.<\/p>\n While potatoes<\/strong> cook, continue recipe.<\/p>\n Prepare ingredients and make pine nut butter:<\/strong><\/p>\n Peel, trim, and cut carrot<\/strong> into \u00bd”-wide by 2″-long sticks.<\/p>\n Finely chop pine<\/strong>\u00a0nuts.<\/strong><\/p>\n Stem and coarsely chop rosemary.<\/strong><\/p>\n Combine pine nuts<\/strong> and softened plain butter<\/strong> in a mixing bowl. Set aside.<\/p>\n Pat chicken<\/strong> dry and season both sides with seasoned salt<\/strong> and a pinch of pepper.<\/strong><\/p>\n Roast the carrots:<\/strong><\/p>\n Place carrots<\/strong> on prepared baking sheet and toss with 2 tsp olive oil,<\/strong> 1 tsp rosemary<\/strong> (use more, if desired), \u00bc tsp salt,<\/strong> and a pinch of pepper.<\/strong> Spread into a single layer.<\/p>\n Roast in hot oven until tender and lightly browned, 15-18 minutes.<\/p>\n Carefully remove it from the oven. Drizzle honey<\/strong> over roasted carrots.<\/strong><\/p>\n While carrots<\/strong> are roasting, continue the recipe.<\/p>\n Cook the chicken:<\/strong><\/p>\n Place a medium non-stick pan over medium heat and add 1 tsp olive oil.<\/strong><\/p>\n Add chicken<\/strong> to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165\u00b0F, 5-7 minutes per side.<\/p>\n Remove from burner. Rest, 3 minutes.<\/p>\n Finish the dish:<\/strong><\/p>\n Plate dish as pictured, topping the chicken<\/strong> with the pine nut butter<\/strong>. Bon app\u00e9tit!<\/p>\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" with garlic mashed potatoes and honey-rosemary carrots Yield: 2 Home Chef Pine nuts and butter make a great topping on roasted chicken breast. Served with garlic mashed potatoes and honey-rosemary carrots.Cook: 40 to 50 12oz boneless skinless chicken breasts 12oz Yukon potatoes 12oz carrot 1oz cream cheese 1oz butter \u00beoz roasted garlic & herb butter \u00bdoz honey \u00bdoz pine nuts 1rosemary sprig \u00bdtsp seasoned salt blend salt & pepper olive oil Prep: Turn oven on to 425\u00b0F. Let\u2019s preheat, at…<\/p>\n
Prep:<\/strong><\/p>\n