Protein Swap | Goodfood Travels: Italy's Rosemary Chicken Breasts
with Fingerlings & Cipollini Onions
Cooking time
30 minutes
Servings
2/4
Calories
570 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Italy, where rosemary, or rosmarino, is a favourite culinary herb in the Tuscan region. It’s a classic love story with garlic, butter and specialty veggies.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Fingerling potatoes
- 100g Cipollini onions (or pearl onions)
- 2 Garlic cloves
- 4g Rosemary
- 300g Green beans (or string peas)
Contains: Milk • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 tbsp Butter
Total Fat
18 g
Saturated Fat
6 g
Sodium
150 mg
Total Carb
57 g
Sugars
9 g
Protein
47 g
Fibre
9 g
Preparation
Roast the potatoes & onions
- Preheat the oven to 450°F.
- Halve and peel the onions.
- Halve the potatoes lengthwise (quarter if large).
- Pick the rosemary leaves off the stems; roughly chop the leaves.
- On a lined sheet pan, toss the potatoes and onions with ½ the rosemary, a drizzle of oil and S&P.
- Roast, stirring halfway, 20 min., until browned.
Mise en place
- Meanwhile, mince the garlic.
- Remove the stem ends of the green beans.
Roast the green beans
- In a medium bowl, combine the green beans, ½ the garlic, a drizzle of oil and S&P.
- When the potatoes and onions are browned, add the green beans and roast, 6 to 8 min., until crisp-tender.
Cook & coat the pork
- Meanwhile, pat the pork dry; season with S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.
- Add the remaining garlic, 1 tbsp butter (double for the 4 portions) and the remaining rosemary.
- Cook, basting the pork with the sauce, 30 sec. to 1 min., until fragrant and coated.
Plate your dish
- Divide the potatoes, onions, green beans and pork (slice beforehand if desired) between your plates.
- Spoon any remaining sauce over the pork. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
