Contents of your meal kit:
chicken breast
parsnip (looks like a white carrot)
brussels sprouts
red onion
dried cherries & apricots
mostarda base
italian seasoning blend
Cookware needed: baking sheet, small saucepan, nonstick skillet
Finishing steps:
- Preheat oven to 425. Using a vegetable peeler, peel the outside layer of the parsnip. Cut the parsnip in half lengthwise, and then crosswise into 1/3-inch slices. Trim ends of brussels sprouts and cut in half. On a baking sheet, toss parsnip, brussels sprouts, and onion with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 10-15 minutes.
- Meanwhile, coarsely chop the cherries and apricots and put in a small saucepan with the mostarda base. Add enough water to just cover the fruit and bring to a boil, uncovered, over high heat. When boiling, reduce heat to low, and allow to simmer until the liquid reaches a syrupy consistency. Remove from heat, cover to keep warm.
- After tossing the vegetables, heat a small amount of oil in a nonstick skillet over medium heat. Season both sides of chicken with italian seasoning blend, salt & pepper. When skillet is hot, add chicken and cook 5 minutes per side or until cooked through. Transfer to a plate and keep warm until vegetables are done.
- Slice the chicken. Divide it between plates and top with the mostarda. Serve roasted vegetables on the side.
Notes: Mostarda is a classic Northern Italian condiment made of dried or candied fruit and mustard, and is traditionally served with boiled meats.