Tarragon Roasted Chicken Breast with Quinoa and Cabbage Roll

Want to incorporate some quinoa into your diet? Try out these irresistible cabbage rolls, with a twist!

Ingredients

2 whole             chicken breasts (skin on)

1 cup                 chicken stock

Tarragon Butter

¼ cup             butter

1 tbsp             chopped tarragon

½ tsp                 coarse salt

1 tbsp             grape seed oil

Cabbage Roll

2                 blanched leaves of savoy cabbage

1/8 cup             butter

½ cup             cooked quinoa

½ cup             diced carrots, red pepper, shallots, garlic

¼ cup             chopped mixed herbs (parsley, thyme, chervil, basil)

¼ cup             chicken stock

1)    Using the grape seed oil sear the chicken breast until golden. Place on a baking tray skin side up.

2)    Rub the skin with the soft tarragon butter and place in a 425F degree oven for 10 to 12 minutes.

3)    In a fry pan melt the 1/8 cup of butter and sautée the diced vegetables without colour. Once cooked through, add the cooked quinoa and warm through.

4)    Then add the ¼ cup chicken stock, herbs and season with salt and pepper.

5)    Lay out the cabbage leaves and stuff with the quinoa vegetable filling.

6)    Warm through the oven and serve with the roasted chicken breast.

Makes 2 portions.

Courtesy Jason Parsons