Monday, March 2, 2015

Chicken with Asparagus two ways and Sweet Potato Puree


2 Chicken breasts, boneless skinless, fat trimmed
Garlic salt and fresh cracked pepper

Pan Asparagus:
1 large bunch of asparagus
Garlic salt and fresh cracked pepper

Shaved Asparagus:
4 or 5 asparagus
1 tsp. fresh lemon juice
Pinch of garlic salt
Fresh thyme

Sweet Potato Puree:
1 large sweet potato
1 Tbs. margarine
1-2 Tbs. olive oil (depending on your preferred consistency)
2 tsp. fresh Thyme
1 tsp. fresh cracked pepper

Take a fork and make puncture holes around the sweet potato. Place the sweet potato on a paper towel and microwave for 3 minutes, flip over, and continue to microwave for  approximately 3 more minutes. Remove from the microwave, cut in half and let cool slightly.

Heat a small pan to medium-low heat and spray with non stick cooking spray. Season your chicken breasts and place into the pan. Cover with a lid. After about 5 minutes flip over the chicken breasts to cook the remaining side. Turn the heat down to low and let the breasts cook for the remainder of the time that it takes you to get everything else ready.

In a medium size pan, spray with non stick cooking spray and add the asparagus. Season with garlic salt and fresh cracked pepper and let cook on medium, heat, stirring occasionally. Meanwhile, using a potato peeler, peel the 4-5 asparagus into a small bowl. Add the fresh lemon juice and salt and mix together.

Scoop the insides of the sweet potato out into a food processor (or a blender if you don't have one). Add the margarine, seasonings and thyme and pulse or set at low speed until most of the clumps are gone. Slowly add the olive oil until you reach a smooth "mashed potato like" consistency.

Remove the chicken from the heat and let rest slightly. To assemble, place the sweet potato puree on the bottom of your plate. Place the pan asparagus on one side of the plate. Slice the chicken at a diagonal and place the whole breast on top of your sweet potato puree. Arrange the cold shaved asparagus salad on top of the chicken and top with a small amount of fresh thyme.

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