Roast Chicken Breasts with Tomato, Corn, Arugula, Scallions and Avocado
- whole bone-in skin-on chicken breasts or 6 half breasts
- tablespoon olive oil
- Salt and black pepper
Set the oven at 400 degrees. Generously sprinkle chicken with olive oil, salt, and pepper. Set in a roasting pan and roast for 25 to 30 minutes or until the chicken is golden brown and a meat thermometer inserted into the thickest part of the breast registers 160 degrees. Let the chicken rest for 10 minutes. Reserve 1 whole breast (or 2 half breasts) for the chowder. Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes. Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately.
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 medium leeks (white and light green parts only), or a bunch of scallions, chopped
- 1 sweet or white onion, chopped
- Salt and pepper, to taste
- 1-2 pints’ cherry tomatoes, halved
- 4 ears fresh corn, kernels removed from the cobs
- 5 ounces’ fresh arugula
- 2 avocados, chopped
- Grated rind and juice of 1 lemon
- 2 tablespoons grated Parmesan
In a large skillet over medium heat, heat the olive oil. When it is hot, add the butter. Add the leeks, onion, salt, and pepper. Cook, stirring often, for 8 minutes.
Add the cherry tomatoes and corn. Cook, stirring often, for 3 minutes more until corn is hot. Transfer 2 cups of the tomato corn mixture to a container and reserve for chowder.
To the remaining corn mixture, add the arugula, avocados, lemon rind and juice, and Parmesan. Taste for seasoning and add more salt and pepper, if you like. Carve the meat from 2 of the whole breasts and arrange on the corn mixture