Recipe Introduction:
This recipe has been one of the prettiest dishes I have created, the fresh grapefruit and oranges really give this dish color and a nice garnish. I enjoyed the Citrus and Basil combination quite a bit in creating a wonderful tart tasting sauce with hints of fresh basil shining through. I enjoy cooking with Beet's because they add quite a bit of color to a plate as a side, I prefer to combine Red and Gold beet's to really create a scenic dish. If you a looking for a recipe to really "Wow" your guests. This is it. Enjoy!!
Recipe formatted for four servings
Ingredients for Roasted Chicken Breast:
4 Chicken Breast
1/4 Cup Olive Oil
Salt and Pepper seasoned to taste
Zest of one orange and one grapefruit
Fresh orange a grapefruit segments for garnish with the zested orange and grapefruit
Ingredients for Citrus Basil Pan Sauce:
1/2 cup of fresh orange juice
1/2 cup of fresh grapefruit juice
1/4 cup of Fresh Basil
Salt and Pepper seasoned to taste
1 Tablespoon of Cornstarch
Ingredients for Caramelized Agave Nectar Beet's:
3 or 4 fresh beet's
1/4 Cup Agave Nectar
2 Tablespoon's of olive oil
Salt and pepper seasoning to taste
Cooking Process for Roasted Chicken Breast:
1. Pre-Heat oven to 350 degrees
2. Coat Chicken with olive oil, grapefruit and Orange Zest, as well as salt and pepper in a mixing bowl
3. Place chicken on a sheet pan and Roast for 15-20 minutes
4. Remove the chicken from the oven once it is cooked through, and moist.
Cooking Process for Caramelized Agave Nectar Beet's:
1. Slice Beet's in 1 inch thin circular slices
2. Heat olive oil in a large sauté pan on medium high heat
3. Add beet's to the pan
4 Cooked Beet's for 3-4 minutes on each side until they are tender and caramelized
5. Turn off heat and coat the beet's with agave nectar
6. Season with salt and pepper
7. Plate Beet's
Cooking Process for Citrus Basil Pan Sauce:
1. Add Fresh Juices to a sauce pan
2. Bring the juices to a boil
3. While doing this Chiffonade (Finely Slice) the basil, being sure to save a bit to garnish
4. Add Basil to the sauce pan
5. Once the juices are boiling prepare a slurry with the cornstarch (A Slurry is a mixture of the cornstarch and a bit of cold water until it reaches a pasty like consistency)
6. Slowly add slurry to boiling juices until desired consistency is reached (A Thick Juice like consistency)
7. Season with Salt and Pepper
8. Add chicken juices from your roasted chicken to your sauce at the very end to add a nice flavor to your sauce
9. Plate the Roasted Chicken, and Ladle a nice amount of sauce over it
10. Segment your orange and grapefruit into slices for garnish
11. Garnish The Chicken with fresh basil and segmented grapefruit and oranges
This recipe has been one of the prettiest dishes I have created, the fresh grapefruit and oranges really give this dish color and a nice garnish. I enjoyed the Citrus and Basil combination quite a bit in creating a wonderful tart tasting sauce with hints of fresh basil shining through. I enjoy cooking with Beet's because they add quite a bit of color to a plate as a side, I prefer to combine Red and Gold beet's to really create a scenic dish. If you a looking for a recipe to really "Wow" your guests. This is it. Enjoy!!
Recipe formatted for four servings
Ingredients for Roasted Chicken Breast:
4 Chicken Breast
1/4 Cup Olive Oil
Salt and Pepper seasoned to taste
Zest of one orange and one grapefruit
Fresh orange a grapefruit segments for garnish with the zested orange and grapefruit
Ingredients for Citrus Basil Pan Sauce:
1/2 cup of fresh orange juice
1/2 cup of fresh grapefruit juice
1/4 cup of Fresh Basil
Salt and Pepper seasoned to taste
1 Tablespoon of Cornstarch
Ingredients for Caramelized Agave Nectar Beet's:
3 or 4 fresh beet's
1/4 Cup Agave Nectar
2 Tablespoon's of olive oil
Salt and pepper seasoning to taste
Cooking Process for Roasted Chicken Breast:
1. Pre-Heat oven to 350 degrees
2. Coat Chicken with olive oil, grapefruit and Orange Zest, as well as salt and pepper in a mixing bowl
3. Place chicken on a sheet pan and Roast for 15-20 minutes
4. Remove the chicken from the oven once it is cooked through, and moist.
Cooking Process for Caramelized Agave Nectar Beet's:
1. Slice Beet's in 1 inch thin circular slices
2. Heat olive oil in a large sauté pan on medium high heat
3. Add beet's to the pan
4 Cooked Beet's for 3-4 minutes on each side until they are tender and caramelized
5. Turn off heat and coat the beet's with agave nectar
6. Season with salt and pepper
7. Plate Beet's
Cooking Process for Citrus Basil Pan Sauce:
1. Add Fresh Juices to a sauce pan
2. Bring the juices to a boil
3. While doing this Chiffonade (Finely Slice) the basil, being sure to save a bit to garnish
4. Add Basil to the sauce pan
5. Once the juices are boiling prepare a slurry with the cornstarch (A Slurry is a mixture of the cornstarch and a bit of cold water until it reaches a pasty like consistency)
6. Slowly add slurry to boiling juices until desired consistency is reached (A Thick Juice like consistency)
7. Season with Salt and Pepper
8. Add chicken juices from your roasted chicken to your sauce at the very end to add a nice flavor to your sauce
9. Plate the Roasted Chicken, and Ladle a nice amount of sauce over it
10. Segment your orange and grapefruit into slices for garnish
11. Garnish The Chicken with fresh basil and segmented grapefruit and oranges