Side Pannel
Roast Chicken Goes Gourmet
Roast Chicken Goes Gourmet
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Main Dish
Ingredients List
- 1 Chicken (3 1/4 lb)
- Salt
- Pepper
- Yogurt-Curry Dressing
- 12 Belgian endive leaves
- 12 Spinach leaves
- 1/4 c Finely diced seeded tomato
- 4 Handfuls mixed baby greens
- 12 sl Papaya
- 1/4 c Shredded coconut, toasted
- 2 tb Julienned carrot
- 2 tb Julienned zucchini
- 2 tb Julienned daikon sprouts
Directions
Season chicken to taste with salt and pepper. Roast at 375'F. 1 hour
20 minutes. Cool chicken, remove skin and shred meat (there should be
1 1/4 pounds meat). Place shredded chicken in large bowl. Add
Yogurt-Curry Dressing and toss with chicken.
For each serving, arrange 3 Belgian endive leaves and 3 spinach leaves
around edge of large plate like flower petals. Place 1 teaspoon diced
tomato on each endive leaf. Place handful baby greens in center of
plate. Arrange chicken on top. Stand 3 papayas upright on 3 sides of
chicken. Sprinkle 1 tablespoon coconut on top, then add 1/2
tablespoon julienned carrot, zucchini and daikon sprouts. Makes 4
main-dish servings.
20 minutes. Cool chicken, remove skin and shred meat (there should be
1 1/4 pounds meat). Place shredded chicken in large bowl. Add
Yogurt-Curry Dressing and toss with chicken.
For each serving, arrange 3 Belgian endive leaves and 3 spinach leaves
around edge of large plate like flower petals. Place 1 teaspoon diced
tomato on each endive leaf. Place handful baby greens in center of
plate. Arrange chicken on top. Stand 3 papayas upright on 3 sides of
chicken. Sprinkle 1 tablespoon coconut on top, then add 1/2
tablespoon julienned carrot, zucchini and daikon sprouts. Makes 4
main-dish servings.
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