1tablespoonBrummel and Brown Organic Buttery Yogurt Spread.
For the Tomato:
8 tomatoessalt and pepper to taste
1/4cupseasoned breadcrumbs
1/4cupparmesan cheese
For the Chicken:
4chicken breasts
2tablespoonsItalian herbs
1teaspoonsalt
1teaspoonpepper
For the Asparagus:
2tablespoonsof Brummel and Brown Organic Buttery Yogurt Spread.melted
2poundsof asparagussalt and pepper to taste
For the Sauce:
6clovesgarlicminced
1cupsauvignon blanc
1/4cuplemon juice
1tablespoonthymefresh, leaves
1cupchicken stock
Instructions
INSTRUCTIONS:
For the Zucchini:
Cut off both ends the zucchini.
Use a vegetable peeler to cut into thin slices.
Blanch in about 3 quarts of boiling water for about 45 seconds. Immediately transfer to an ice bath.
Before serving, drain and toss with lemon juice.
For the Orzo:
Cook in 3 quarts of salted boiling water for approximately 10 minutes.
Drain and toss with 1 tablespoon of Brummel and Brown Organic buttery yogurt spread.
For the Tomatoes:
Cut tomatoes in half. Broil for approximately 15 minutes.
Remove from the oven, sprinkle with seasoned breadcrumbs and parmesan cheese return to broiler and bake until tomatoes are soft and cheese is melted.
For the Chicken Breast:
Give chicken breasts a light pounding to flatten out. Pat and dry with paper towel.
Cover with Italian seasoning, salt and pepper.
Cook over medium-high heat using a tablespoon of Brummel and Brown Organic buttery yogurt spread per chicken breast
Sear on both sides. Transfer to a baking sheet and bake at 350 degrees for 15 minutes.
For the Asparagus:
Arrange trimmed and washed asparagus spears on a baking sheet.
Drizzle about 2 tablespoons of with melted Brummel and Brown Organic buttery yogurt spread.
Season with salt and pepper.
Bake at 450 degrees for about 10 minutes.
For the Sauce:
Mince 6 garlic cloves.
Add 2 tablespoons of Brummel and Brown Organic buttery yogurt spread to a medium pan over medium-high heat.
Add minced garlic and cook for about 1 minute while stirring
Increase heat to high. Pour in 1 cup of sauvignon blanc wine.
Add about 1 tablespoon of fresh thyme leaves. Allow to reduce by half.
Decrease heat to a simmer. Add in 1 cup chicken stock and 1/4 cup lemon juice.
Simmer for about 10 minutes.
If a thicker sauce is desired, add tablespoon cornstarch increase heat and stir until sauce thickens a bit.
Notes
For the sequencing:It's always nice when all the elements of your dish finish around the same time, especially on a night when you're on a schedule. I recommend searing the chicken first then pop it into the oven while you prep the veggies and sauce. When the chicken is done take it out of the oven, cover it and let it rest. Increase the oven temperature to 450F and pop in the asparagus and tomatoes while you get the sauce going and orzo cooking. Remove both from oven after 15 minutes. Asparagus will be done but the tomatoes will need a bit more time. Add the breadcrumbs and or cheese and return to oven to broil. You can blanch the zucchini at the very end or at any point when you have 45 seconds to spare ;)