車厘子蕃茄蘆荀焗雞胸肉 Roasted chicken breast with cherry tomatoes & asparagus

Roasted-chicken-breast-with-cherry-tomatoes-&-asparagus

份量Serve:  1

材料 INGREDIENTS
1塊 天然飼養雞胸肉 1 higher-welfare chicken breast
8條 蘆荀,修剪 8 sticks asparagus, trimmed
6粒 車厘子蕃茄 6 cherry tomatoes
2棵 迷迭香 2 sprigs rosemary
海鹽 1 pinch sea salt
現磨黑胡椒 1 pinch freshly ground black pepper
橄欖油 olive oil
白酒 white wine
甜酒醋 balsamic vinegar

做法 Method
1. 預熱焗爐至攝氏200度/華氏400度/煤氣6度
Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, with its skin left on, in a bowl.

2. 將8條修剪好的蘆荀,6粒切半的車厘子蕃茄,1棵送迭香的葉和1整棵迷迭香放在碗內。再加上海鹽及現磨黑胡椒,少許橄欖油拌勻
Add 8 trimmed sticks of asparagus, 6 halved cherry tomatoes and the leaves from 1 sprig of fresh rosemary plus a whole sprig of rosemary as well. Toss everything together with a pinch of sea salt and freshly ground black pepper and a drizzle of olive oil.

3. 把蔬菜放入錫紙焗盤,再放雞肉及迷迭香莖於上並調味。加入少許白酒於焗爐中層焗25至35分鐘。上碟時滴少許甜酒醋
Put the veg into a tinfoil tray and place the chicken and rosemary sprig on top. Season well. Add some white wine and cook in the middle of the oven for 25 to 35 minutes. Serve drizzled with balsamic vinegar.

More about this recipe: http://www.jamieoliver.com/recipes/chicken-recipes/roasted-chicken-breast-with-cherry-tomatoes-and-asparagus

Special thanks on translation: Ms Ida Lam

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