Prep Time:

30 minutes

Cook Time :

1 hr 30min

 

Ingredients:

Poultry:

  • Skin on/ Bone In Chicken Breasts

Veggies:

  • Pre Cut/ Washed Kale
  • Petite Red Potatoes
  • Fresh Carrots on the Stem

Seasonings, Herbs and Spices

  • Salt
  • Pepper
  • Garlic Salt
  • Marjoram
  • Olive Oil

Misc.

  • 4tbsp Maple Almond Butter
  • 2tbsp Honey
  • 2tbsp Soy Sauce
  • 5tbsp Brie Cheese
  • 2tbsp Butter
  • 1cup Heavy Cream
  • 2tbsp Sriracha
  • 1/4 Cup of Water
  • Chicken Stock
     

Steps:

1. Heat a seasoned cast iron skillet on high and preheat oven to 350 degrees.

2. Lightly sauté kale on medium heat for about 3 mins or until kale cooks down a bit. Once it has cooked down, set aside and begin building your cream.

3. Build Cream: Heat heavy cream on a medium heat until you start to notice small bubbles. Add 2 tbsp of butter, Salt,Pepper and 5 tbsp of Brie Cheese. Once thickened, stir in kale, cover and cook on low heat until cream is fully absorbed into kale. (be sure to stir occasionally)

4. Prepare Chicken: Once cleaned, cut horizontal slits into chicken breasts (skin side up). Fill breast slits with marjoram leaves and butter, and generously seasoning with salt and pepper. Sear skin side down, 3-4 mins on each side, then finish in the oven for 35 minutes or until chicken has browned and reaches 165 degrees. Add about an inch of seasoned water/ chicken stock to the pan, being sure to base every 4-7 minutes, to avoid drying out the chicken.

5. Roast Veggies: Lightly drizzle veggies with olive oil, and season with marjoram leaves,salt and pepper. Be sure to massage flavors into the veggies, and roast in oven on 400 degrees for 25 minutes.

6. Build sauce: Heat sauce pan on medium heat. Add 4 tbsp of Maple Almond Butter, 2tbsp of honey, 2tbsp of soy sauce, 3tbsp of Sriracha and about 1/4 cup of water. Reduce until thickened.

7. Once chicken is cooked to 165 degrees, use a chef's knife (or whatever you have) to cut off the top layer of the chicken. You want to cut against the bone, removing the top layer of chicken,  being careful to keep the skin on and intact (for easier plating).

8. Plate, garnish and serve.

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