Anticiplate

I thought of this Donna Hay recipe after I made Molly Steven’s Braised Chicken with Hard Cider and Parsnips over the weekend. I decided to make Molly’s recipe after this rave review and this one. Actually, her recipe is all over the blogosphere. Who knew that it would take me TWO years to find the cookbook and begin to blog about this stunning recipes. I feel so out of the loop.  Bare with me. You will be seeing a lot more of her recipes.

Anyway! I decided to pull this old recipe from the archives because although Molly Steven’s braised parsnips give Donna Hay’s a run for her money, they still are not as good. The simplicity of baking the parsnips with just brown sugar and butter is genius and still ceases to amaze me.

From the Archives* This is another Donna Hay recipe that I have been anxious to cook. It turned out very well! The nice thing about this meal is that there is not stove top cooking - it is all cooked in the oven, so it would be great for no stress entertaining. The chicken was very moist and the roasted parsnips give a great texture to this dish!

I have entertained with this meal countless times, and it is always a crowd pleaser! This is one of my favorite dishes to make.

Prep time: 20 minutes

Cook time: 35 minutes

Serves 2

2 parsnips, trimmed and peeled

2 tbsp. sweet cream butter, melted

kosher salt

1 tbsp. brown sugar

1 tsp. kosher salt

1 tsp. freshly cracked black pepper

1 tbsp. rosemary leaves, chopped

2 boneless, skinless chicken breasts

2 slices prosciutto

1 lemon, sliced into 6 slices

1/2 bundle asparagus spears (pick small spears)

drizzle olive oil

salt and pepper

To start: Preheat oven to 390 degrees. (I know, weird, but it makes a huge difference with the chicken)  Cut the parsnips into long strips using a vegetable peeler.  Mix parsnips slices in a medium bowl with butter, sugar and salt.  Place on a baking sheet lined with parchment paper and roast for 10 minutes.

Meanwhile, mix the rosemary, 1 tsp. salt, and 1 tsp. pepper in a small bowl. Sprinkle evenly on to chicken and wrap with a prosciutto slice. Start assembling paper bag asparagus. Push parsnips aside and place chicken on the baking sheet with the parsnips. Cook for 15 minutes more with the parsnips.

Next, Cut two 12 inch sheets of parchment paper. Place 3 slices of lemon on each piece of parchment. Top evenly with asparagus. Drizzle with olive oil and sprinkle with salt and pepper. Wrap up the asparagus by folding long ways and then folding the two ends so that no steam can escape. Cook for the last 10 minutes of cooking time with chicken and parsnips.

Serve immediately.