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Chicken with Mustard Sauce and Fiddleheads

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    A spring delicacy, the flavour of fiddleheads wanders somewhere between asparagus and broccoli. If you can't find fresh fiddleheads, try the frozen vegetable aisle or use asparagus instead. If possible, purchase free-range chicken breast from a small-scale local farmer who raises birds humanely. Don't forget the spoon to scoop up the delightful sauce.

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    4 boneless, skinless chicken breasts (1 1/2 lb/680 g)1 Tbsp (15 mL) Dijon mustard1 Tbsp (15 mL) extra-virgin olive oil1 Tbsp (15 mL) red wine vinegar3 cups (750 mL) fiddleheads2 cups (500 mL) grape tomatoes, halved3 sweet banana peppers, sliced thinly2 tsp (10 mL) fresh thymeSalt and pepper, to tastePreheat oven to 400 F (200 C).

    Rinse chicken breasts; pat dry with paper towel and place on 4 pieces of parchment paper. In small bowl, whisk together mustard, olive oil, and red wine vinegar. Spread mustard mixture over turkey breasts.

    Toss fiddleheads, tomatoes, and banana peppers with thyme, salt, and pepper. Place vegetables on top of chicken breasts and fold paper. Cook on baking sheet for 25 minutes and let rest 5 minutes before opening.

    Serves 4.

    Each serving contains: 391 calories; 42 g protein; 20 g total fat (5 g sat. fat, 0 g trans fat); 10 g carbohydrates; 2 g fibre; 209 mg sodium

    source: "Packet Up", alive #342, April 2011

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    Chicken with Mustard Sauce and Fiddleheads

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