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Braised Chicken Breasts on Toasted English Muffins with Vegetable Mirepoix, Toasted Pine Nuts and a Zucchini, Summer Squash and Onion Medley Recipe

Braised Chicken Breasts on Toasted English Muffins with Vegetable Mirepoix, Toasted Pine Nuts and a Zucchini, Summer Squash and Onion Medley Recipe

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Braised Chicken Breasts on Toasted English Muffins with Vegetable Mirepoix, Toasted Pine Nuts and a Zucchini, Summer Squash and Onion Medley

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Ingredients

Count

Nutrition

614

Calories

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Ingredients:

Serving

4 chicken breasts with bone
3 tbsp olive oil
2 celery stalks, sliced
2 onions, 1 diced, 1 sliced
1 large carrot, diced
2 cups chicken stock
1 cup dry white wine
4 english muffins, cut in half
1 cup pine nuts
salt and pepper
2 medium summer or crookneck squash, cut in rounds
2 medium zucchini, cut in rounds
1/4 tsp dried oregano

Directions:

Wash and pat dry chicken breasts, season with salt and pepper and sear in a frying pan with 1 tablespoon of olive oil. Remove from pan and set aside. Drain the oil from pan.
Using the same frying pan add 1 tablespoon olive oil and saute celery, diced onion and carrot. Cook through allowing the flavors to meld. Return the seared chicken breasts to the pan and add the chicken stock and the white wine. Bring the liquid to a simmer and cover. Simmer until the chicken breasts are cooked through, about 20 minutes. Remove the lid and reduce the liquid until it is not so brothy. Season with salt and pepper.
While the chicken is cooking, toast the English muffins and set aside. Toast the pine nuts in 1 tablespoon of olive oil and season with salt.
Saute the remaining sliced onion, squash and zucchini, allowing for some browning. Stir gently while seasoning with salt, pepper and oregano. Continue cooking until squash is slightly browned and the onion is translucent.
Remove the chicken breasts from the pan and place on the individual dinner plates. Take the toasted English muffins and soak up some of the pan juices. Using the chicken breast as a lean to , place it so it faces the front of the plate. Add the sauteed zucchini mixture to the plate and cover the breast and the muffin with the vegetable mirepoix. Garnish with toasted pine nuts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	613.71 Kcal (2569 kJ)
Calories from fat	343.73 Kcal
		% Daily Value*
Total Fat	38.19g	59%
Cholesterol	9.75mg	3%
Sodium	497.22mg	21%
Potassium	754.45mg	16%
Total Carbs	46.77g	16%
Sugars	9.22g	37%
Dietary Fiber	6.71g	27%
Protein	16.93g	34%
Vitamin C	8.2mg	14%
Vitamin A	0.2mg	6%
Iron	4mg	22%
Calcium	152.1mg	15%

Amount Per 100 g
Calories	151.32 Kcal (634 kJ)
Calories from fat	84.75 Kcal
		% Daily Value*
Total Fat	9.42g	59%
Cholesterol	2.4mg	3%
Sodium	122.6mg	21%
Potassium	186.03mg	16%
Total Carbs	11.53g	16%
Sugars	2.27g	37%
Dietary Fiber	1.65g	27%
Protein	4.17g	34%
Vitamin C	2mg	14%
Iron	1mg	22%
Calcium	37.5mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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