Roasted Dijon-Brushed Chicken Breasts with Herb Crust, Sweet Potato and Arugula Risotto

By tunes

Chef Raymond Poitras suggests using guinea hens but small bone-in chicken breasts also work well in this quick-to-prepare entertaining

Ingredients

• 1 small sweet potato, cooked
• 4 bone-in chicken breasts
• Salt and freshly ground pepper
• 3 tbsp (45 mL) Dijon mustard
• 1/3 cup (75 mL) chopped mixed herbs, such as parsley, thyme and rose

Preparation

Step 1

Remove skin from breasts. Place in a shallow roasting pan. Season with salt and pepper. Brush breasts with Dijon mustard and cover with fresh herbs, patting gently to adhere.

4. Roast in oven for 25 to 30 minutes or until meat thermometer registers 160°F (70°C). Remove from oven. Remove from baking dish and let rest while risotto finishes.