Italian Chicken Mini Sub w/ Roasted Carrots with Parsnips and Herbs

January 29, 2014 at 6:14 PM | Posted in carrots, cheese, chicken, Perdue Chicken Products, vegetables | Leave a comment
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Today’s Menu: Italian Chicken Mini Sub w/ Roasted Carrots with Parsnips and Herbs

 

 

 

Ital Chick Sand Crrots Parsnip 005
As bad as the weather has been here it looks as though it’s even worse down South. I hope it improves for them, because they’re really not prepared for it in the South. No more snow here again, 2 days in a row! Still with that wind chill it’s around zero, but the temperature climbed to 18 today. They say the weekend will hit the mid forties, hope their right. For dinner tonight it’s an Italian Chicken Mini Sub w/ Roasted Carrots with Parsnips and Herbs.

 

 

 
I used a Perdue Perfect Portions Italian Style Chicken Breast, which I love using. Their individually wrapped and you can keep them in the fridge or freeze them and just grab one when your ready to use it. I baked a couple of them, one for dinner and one for lunch tomorrow. i preheated the oven to 350 degrees and baked the breasts for about 24 minutes, flipping it over one time. They came out delicious! I served them on a Meijer Bakery Mini Deli Wheat Bun and topped with a thin slice of Murray’s Muenster Cheese and Ice Berg Lettuce.

 

 

 
I usually have Baked Ore Ida Fries with sandwiches but I picked up some great looking Carrots and Parsnips while at the store yesterday so it was Roasted Carrots with Parsnips and Herbs. I used a real easy and simple recipe for them. Besides the Carrots and Parsnip I needed; 3 tablespoons Extra Virgin Olive Oil, 1 teaspoon Sea Salt (or to taste), 1 teaspoon Black Pepper (or to taste), 2 teaspoons Rosemary, 2 teaspoons Thyme, 2 teaspoons Sage, and 2 tablespoons Water. To prepare them I heated the oven to 350 degrees. Halve each parsnip crosswise where it becomes narrow. Diagonally cut the narrow portions into 3/4-inch thick slices. Quarter the wider portions and diagonally cut them into 3/4-inch thick slices. Then in a large bowl, tossed the parsnips and carrots with olive oil, salt, pepper, rosemary,thyme, and sage. Spread mixture in a large shallow baking pan and pour in the water. Roast vegetables in lower third of oven until tender, about 30–35 minutes. These are too good! The vegetables with the added herbs make a perfect side dish. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

Ital Chick Sand Crrots Parsnip 003
Roasted Carrots with Parsnips and Herbs Recipe

Ingredients:

4 Parsnips, peeled (see cutting directions below)
5 Carrots, peeled and cut diagonally into 3/4-inch thick slices
3 tablespoons Extra Virgin Olive Oil
1 teaspoon Sea Salt, or to taste
1 teaspoon Black Pepper, or to taste
2 teaspoons Rosemary
2 teaspoons Thyme
2 teaspoons Sage
2 tablespoons Water
Preparation:

Heat oven to 350 degrees. Halve each parsnip crosswise where it becomes narrow. Diagonally cut the narrow portions into 3/4-inch thick slices. Quarter the wider portions and diagonally cut them into 3/4-inch thick slices.

In a large bowl, toss parsnips and carrots with oil, salt, pepper, rosemary,thyme, and sage. Spread mixture in a large shallow baking pan and pour in the water. Roast vegetables in lower third of oven until tender, about 30–35 minutes.

 

 

 

 
Perdue Perfect Portions Italian Style Chicken BreastsPERDUE CHICKEN Italian

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Italian Style (1.5 lbs.)
Fresh boneless, skinless individually wrapped chicken breast filets. Italian Style; made with all natural ingredients. Packed 5 filets per 1.50 lb. resealable zipper package. You can cook what you need; store what you don’t! Cooks in 10 minutes. Refrigerated.
Directions

Keep refrigerated. Please follow quick and easy cook times: Skillet: Lightly coat skillet with oil or cooking spray. Heat pan over medium-high heat, add breasts and brown 1 minute per side. Reduce heat to medium-low; Cover and cook 6 – 9 minutes, until internal temperature reaches 170 degrees F, turning frequently. Oven: Preheat oven to 350 degrees F. Place breasts on foil-lined baking sheet and cook 17 – 21 minutes, or until internal temperature reaches 170 degrees F. Grill: Spray grill with cooking spray. Preheat grill to medium-high. Grill breasts 3 – 4 minutes per side until internal temperature reaches 170 degrees F.

From Frozen: Preheat oven to 350 degrees F. Place frozen breasts on foil-lined baking sheet and cook 22 – 26 minutes, or until internal temperature reaches 170 degrees F. Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
Nutrition Facts
Serving Size 1 fillet (136.0 g)
Amount Per Serving
Calories 140 Calories from Fat 10
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0.g 0%
Trans Fat 0. 0g
Cholesterol 75mg 25%
Sodium 360mg 15%
Total Carbohydrates 2.0g 0%
Protein 26g

 
http://es.perdue.com/products/details.asp?id=452&title=PERDUE%AE%20PERFECT%20PORTIONS%AE%20Boneless,%20Skinless%20Chicken%20

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