Roast breast of chicken with roasted root vegetables and a herb mascarpone sauce

PREPARATION 5 min, COOKING TIME 30 mins

SERVES 1

Ingredients

5 tsp extra virgin olive oil
1 chicken breast
50 g carrot, quartered lengthways
70 g beetroot, cut into wedges
120 g parsnip, quartered lengthways
1 tbsp honey
1 /2 orange, juice only
1 tsp thyme
30 g mascarpone
1 /2 tbsp tarragon
1 /2 tbsp basil
50 ml white wine
1/8 x pomegranate
20 g kale, blanched
1 knob of butter Salt and pepper, to taste

Method: 
How to make Roast breast of chicken with roasted root vegetables and a herb mascarpone sauce 1: Preheat the oven to 200C/Gas 6.
2: Heat 1 teaspoon of oil in a frying pan.
3: Place the chicken breast, skin side down, in it and cook for 4 minutes before placing it in the oven for 10 minutes.
4: Blanch the carrots, beetroot and parsnip until al dente in boiling water. When ready, put the beetroot and carrots in a roasting tin with the honey, orange juice and thyme for 10 minutes. Brush the parsnip with 1 teaspoon of olive oil and season before adding it to the roasting tin for 10 minutes.
5: Take the chicken out of the oven and place it back on the hob.
6: Mix the mascarpone, tarragon and basil with 1 tablespoon of olive oil in a bowl. Add to the chicken in the pan along with the white wine, pomegranate seeds, kale and butter.
7: Place the kale on a plate with the root vegetables on top. 
Slice the chicken and place atop the vegetables and finish with the sauce.

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