2 skin on Chicken breasts

2-3 medium fresh beetroots

2 large oranges

1 bag of salad leaves*

1/2 teaspoon fresh rosemary very finely chopped

100 g D.O.P gorgonzola cheese

2 Tbsp Olive oil

1 Tbsp Balsamic vinegar

Method:

1. Preheat oven to 170 C gas mark 4 (with the fan on) Wash the trimmed beetroot  (leave most of the stalk on) and dry with paper towel.
2. Place each beetroot on a square of aluminium foil and then drizzle with olive oil and then season with salt and pepper.
3. Cook the beetroot for about 40minutes until the beetroot feels firm soft, then allow them to cool down still wrapped.
4. Whilst the beetroots are cooking segment one of the oranges and reserve and wash the salad leaves.
5. Once the beetroot is cooked and out of the oven, brown the two chicken breasts using 1 Tbsp olive oil (start them skin side down and make sure the pan is hot).  Season with salt and pepper as they brown then transfer the skillet to the oven to cook for a further 8-9 minutes.
6. When the chicken breasts are cooked remove them from the pan and add the juice of one orange, the honey and half of the rosemary and stir well to mix and allow to come to the boil and turn of the heat.  Now return the breasts to the skillet and coat well with the glaze.
   To serve
   Place the chicken breasts on the plates. Cut the Gorgonzola into small pieces and mix with the beetroot.
   Now the pan juices have cooled a little stir in the balsamic vinegar and drizzle onto the salad leaves.

Chef’s Notes:
Roasting beetroot retains so much more of the flavour than the traditional boiling in water, preserving the natural sweetness and earthy tones of this vegetable.   *Young beetroot leaves can add an additional dimension to the salad.

2015 © Kevin Ashton all rights reserved