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Tuscan Roasted Chicken with Savory Herb Bread Pudding and Buttered Cauliflower Recipe
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Ingredients
- Bread Pudding*:
- Serves 6:
- One large crusty loaf bread (crust removed)
- 1 t Sage leaves chiffonade
- 1 T chopped parsley
- 2 t chopped chive
- 1 egg yolk
- 3 oz chicken stock
- 1 oz heavy cream
- 1-2 oz milk
- 2 t Tuscan spice mix
- Tuscan Spiced Chicken*:
- 2 Cornish Hens, halved, serves 2 â 4:
- 2 oz butter
- 1 T Tuscan Spice Blend
Directions
- Remove the crust from the bread and cut into small dice. Place into a deep
- dish container. Combine remaining ingredients to form a creamy batter. If
- batter seems too thick, thin it down with a little bit of water, stock, or
- milk to reach a creamy but not heavy consistency. Place mixture over the
- bread and mix well. Allow to soak for 1 â 2 hours.
- -In the mean time, pre-heat the oven to 375 degrees.
- -Create a compound butter by mixing the spice mixture into raw butter. Smear
- the mixture over and under the skin of the Cornish hens.
- -Place the chicken onto a rack in a roasting pan and roast for 35 â 40
- minutes.
- -Pack the bread pudding into ramekins that have been lightly sprayed and
- bake for 20 â 30 minutes, depending on how brown you want it to be.
- -To plate, take the bread pudding out of the ramekin and center it in the
- middle of the plate. Lay the chicken on the side and on the opposite side,
- lay some buttered cauliflower. Drizzle some parsley oil (or any oil of your
- choosing) onto the side of the plate
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 2 servings | |
| Calories 715 | |
| Calories from Fat 544 | 76% |
| Total Fat 61.02g | 76% |
| Saturated Fat 27.4g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 296mg | 99% |
| Sodium 442mg | 18% |
| Potassium 595mg | 17% |
| Total Carbs 2.15g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.2g | 1% |
| Protein 38.13g | 61% |
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