Herbed Rosemary chicken with Asparagus and Creamy Potato Roll-up
- 4 medium peeled potatos (cooked until soft)
- 1/2 cup almond milk
- 1 tablespoon olive oil
- 6-8 pieces boneless, skinless chicken breasts
- 6 stalks asparagus (washed well, ends cut off)
- Spices: Salt, garlic, pepper, paprika
- thyme and rosemary
- fresh rosemary (optional)
- honey dijon mustard
- breadcrumbs or cornflake crumbs
- Peel the potatos and cut into 1/2 inch pieces. In a medium saucepan, cover the potato with room-temperature salted water. Bring the potato to a boil, then reduce the heat to a simmer and cook until tender, about 20 minutes. Drain the potato, then mash together with the almond milk, olive oil and salt and pepper to taste. Let the mashed potato cool to warm.
- Place each chicken breast, smooth-side-up, on a work surface.
- Option a) using a meat pounder, pound each breast into until thin. option b) slice each chicken breast in half, so you have 2 thinner pieces. Place 2 heaping tablespoons of filling on each chicken breast, and roll up, with an asparagus in middle. Continue until you have stuffed all. Sprinkle the chicken with salt, garlic, pepper and paprika and a drizzle of honey dijon. Top with breadcrumbs and a sprig of fresh rosemary.
- Preheat the oven to 425°F.
- Place the chicken breasts on a baking sheet or pan and bake until cooked through, about 30-45 minutes. Let stand 5 minutes before slicing and serving.
Easy! Sweet & Sour Duck Sauce Chicken on Potato Onion Perogies
2 Onions
1 box of pareve potato onion perogies
1 whole cut up chicken
Salt, garlic, pepper & paprika
20 oz. of Gold's Sweet and Sour Duck Sauce
Slice the 2 onions thinly and place in bottom of a baking pan
Top with 6-8 perogies
Wash the chicken and place over the perogies, skin facing up
Spice evenly with salt, garlic, pepper and paprika
Pour 1/2 jar of Sweet & Sour Duck Sauce over the chicken
Bake on 400 degrees for approximately 1.5 hour uncovered, until chicken is baked and top is glazed and crispy.
Enjoy & Shabbat Shalom!
-Bassy
