Chicken Breasts with Julienne VegetablesCuisinart Original Recipe
5 scallions, trimmed, cut into 1-inch pieces
1 large carrot, trimmed, peeled, cut to fit large feed tube vertically
1 medium purple topped turnip (about 8 ounces), peeled, ends cut flat, cut in half
1 medium zucchini, trimmed, cut to fit large feed tube horizontally
6 boneless, skinless chicken breast halves (about 4 ounces each)
Coarsely ground black pepper to taste
Kosher salt to taste
Vegetable oil cooking spray
1 tablespoon butter or margarine
1/2 teaspoon sugar
1 cup orange juice
Preheat oven to 200°F.
In a Cuisinart® food processor fitted with the metal blade, pulse to coarsely chop scallions, about 4 times. Reserve.
Insert the 3x3mm julienne disc *. Place carrot in the small feed tube vertically and process using firm pressure. Place turnip half in large feed tube and process using firm pressure.
Repeat with remaining turnip. Stack zucchini horizontally in the large feed tube and slice using light pressure. Leave in work bowl.
Season chicken breasts with pepper and salt. Spray vegetable oil cooking spray in a Cuisinart® Anodized Non-Stick 12-1/2-inch skillet, add butter and place over medium-high heat.
When butter is melted add chicken and cook until lightly colored on one side, about 5 - 6 minutes. Turn and cook 5 - 6 minutes more. Juices should be clear and the meat should no longer be pink.
Continue cooking if necessary. Transfer to an ovenproof plate (reserve juices in skillet), cover with foil and keep warm in oven.
Add scallions and sugar to same skillet; cook over medium heat until softened, about 30 seconds. Add orange juice and bring to the boil over medium-high heat, scraping bits from bottom of pan.
Add work bowl contents and cook about 30 seconds. Reduce heat to low; cover and cook until just tender, about 3 - 4 minutes.
Use a slotted spoon to place vegetables on a warm platter. Top with chicken pieces and pour pan juices over chicken.
* Use the medium shredding disc if you don't have a 3x3 julienne disc. Tip: When slicing and shredding round fruits and vegetables, cut the stem ends flat to give stability when they rest on the disc.
ServingsMakes 6 servings
Calories 180 (20% from fat) • carbo • 9g. prot. 27g • fat 54g • sat. fat 2g • chol. 71mg • sod. 320mg