Page 5 - Ochsner Magazine - Fall-Winter 2014

Herb-Crusted Chicken Breast From Commander’s Palace / An Ochsner-approved Eat Fit NOLA recipe. Yield: 1 portion.
Ingredients:
• 5 ounces chicken breast (or pork tenderloin)
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1⁄4 ounce unsalted butter, melted
• 1⁄2 ounce fresh thyme
• 1 ounce roasted garlic cloves
• 2 ounces roasted shallots, quartered
• 3 ounces sweet potatoes, diced
• 1 ounce cremini mushrooms, quartered
• 1 ounce red wine
• 4 ounces poultry stock
• 1⁄2 ounce fresh spinach, roughly chopped
• 1⁄2 ounce arugula
Directions:
Rub chicken with 1/16 teaspoon salt and 1/16 teaspoon black pepper, 1/8 ounce of butter and 1⁄4 ounce fresh thyme. Roast in the oven at 350°F for 8 minutes and let rest at room tem- perature for an additional 4 minutes.
While the chicken is cooking, add remaining butter, garlic and shallots to a hot saute pan over medium high heat. Saute for 2 minutes. Add the diced sweet potatoes and cook for 2 more minutes. Add mushrooms and remaining salt and pepper, and cook for 2 more minutes. Deglaze pan with red wine and poultry stock, and bring to a simmer. Add remaining fresh thyme, spinach and arugula.
Slice chicken into 4 pieces, spoon the vegetables and butter into a bowl, place chicken on top, and serve at once.
For a free cookbook or additional healthy recipes, visit www.ochsner.org/magazine. Quantities are limited.
/ “A smart, well-timed snack can boost energy levels, improve focus and fend off cravings. The ideal snack consists of a source of protein, fiber-rich carbs and heart-smart fats, with little or no refined white flour or added sugar.” —Molly Kimball, Registered Dietitian, Elmwood Fitness Center
The Scoop
fall / winter 2014 5