Saturday, February 27, 2010

Chicken with Goat Cheese and Sundried Tomatoes and Roasted Carrots and Parsnips

Our Dandelion Organic Deliveries have left us no shortage of root vegetables in our house - particularly carrots and parsnips. This week we even got some rainbow carrots which varied in color from white to orange to purple with yellow spots - how cool!

Try this delicious dinner by Ina Garten of the Food Network that Don cooked up for us this week. Chicken with Goat Cheese and Sundried Tomatoes uses boneless chicken breasts with skins still in tact. Simply stuff a little bit of goat cheese and chopped sundried tomatoes in oil underneath the skin and bake in the oven. Roasted Parsnips and Carrots are flavored simply with olive oil, sea salt, and fresh ground black pepper. The roasting process really brings out the sweetness and great texture to the root veggies. For the full printed recipes please visit

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