Parmesan-Rosemary Chicken Breasts with Root Vegetables

Name: Parmesan-Rosemary Chicken Breasts with Root Vegetables
Yield: makes 4 servings
Ingredients: 4 skinless, boneless chicken breast halves; 3/4 cup plain dried bread crumbs, purchased or homemade (see Note); 1/3 cup freshly grated Parmesan; 2 teaspoons dried rosemary; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 4 tablespoons (1/2 stick) butter, melted; 2 turnips, peeled and cut into 1/2-inch cubes; 2 red potatoes, scrubbed and cut into 1-inch cubes; 2 medium carrots, peeled and cut into 1/2-inch diagonal slices; 2 red onions, peeled and each cut lengthwise into 4 wedges; 1 tablespoon melted butter or vegetable or olive oil; 1/2 teaspoon kosher salt

December 9, 2011

Roast a selection of seasonal vegetables right along with the chicken breasts to make a delicious meal. Turnips, carrots, onions, and potatoes are perfect for a winter evening.

Cooks' Note

To make bread crumbs, put dry white bread in a food processor fitted with the steel blade or a blender and pulverize it.

Recipe information

Yield
makes 4 servings

Ingredients

4 skinless, boneless chicken breast halves

3/4 cup plain dried bread crumbs, purchased or homemade (see Note)

1/3 cup freshly grated Parmesan

2 teaspoons dried rosemary

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

4 tablespoons (1/2 stick) butter, melted

For the Root Vegetables

2 turnips, peeled and cut into 1/2-inch cubes

2 red potatoes, scrubbed and cut into 1-inch cubes

2 medium carrots, peeled and cut into 1/2-inch diagonal slices

2 red onions, peeled and each cut lengthwise into 4 wedges

1 tablespoon melted butter or vegetable or olive oil

1/2 teaspoon kosher salt

Preparation

Step 1
Position the oven racks so that there is a rack in the center of the oven. Preheat the oven to convection roast at 475°F. Cover a shallow-rimmed baking pan or roasting pan with foil and coat with nonstick spray.
Step 2
Rinse the chicken breasts and pat dry with paper towels. In a shallow pan combine the bread crumbs, Parmesan, rosemary, salt, and pepper. Put the melted butter into another pan.
Step 3
Roll the chicken breasts first in the melted butter, then in the crumb mixture. Place the chicken well apart on the prepared baking pan.
Step 4
To make the root vegetables, toss the prepared vegetables in the butter and the salt. Scatter the vegetables in the pan around the chicken.
Step 5
Roast the chicken in the center of the oven for 15 to 20 minutes, until the vegetables are tender and the chicken breasts are cooked through. Remove from the oven and serve.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.

TagsChicken Breast Chicken Poultry Parmesan Cheese Dairy Turnip Root Vegetable Vegetable Red Skin Potato Potato Carrot Red Onion Onion Main Dinner Nut Free Easy Sheet-Pan Dinners Weeknight Meals Roast Cookbooks

Recipe information

Ingredients

For the Root Vegetables

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes