4 med. size boneless, skinless chicken breasts pounded to 1/2" thick
1 good sized bunch asparagus
approx. 1/4 cup Olive Cart Rosemary olive oil
1 jar Olive Cart Blueberry Salsa
Seasoning:
1 1/2 tbsp brown sugar
1 tsp paprika
1 tsp each dried oregano and thyme
1/2 tsp garlic powder
1/2 tsp each salt and pepper
Note before beginning - Don't be afraid of using a little more brown sugar; it makes the chicken sweat while roasting, making a semi-'sauce'. Experiment with it! However, be sure to cover whatever baking sheet you use with tin foil or parchment paper; sugar will caramelize, and that's a bear to clean off.
Preheat oven to 425 degrees. Rinse asparagus well and lay on cooking sheet; drizzle lightly with olive oil, and sprinkle with salt and pepper. Mix the seasoning together until well blended. Drain juice off of 1/2 jar of blueberry salsa, retaining both relish and juice after draining. After flattening chicken breasts to desired thickness, thoroughly rub each side with approx. 1 tsp olive oil, sprinkling seasoning on immediately afterward. Lay chicken on baking sheet amongst asparagus. Roast in oven for 19 minutes, or until chicken is golden, and asparagus slightly wilted, (note, depending on amount of asparagus, it may need to stay in on its own for an additional 2-4 min.) Remove and plate chicken immediately, laying a good sized stripe of the drained salsa lengthwise down the chicken breast. Plate asparagus immediately when done, drizzling lightly with juice reserved earlier from drained salsa.
Et Voila.
Posted by Dave in Recipes on Aug 15, 2018 . .
