"k0302"
(k0302-0) chicken chests on yams
sheryl julian, boston globe, 2002

3

1
2
2
-
 ea

T
T
clv

 chicken breast halves
(skinless/boneless)
dijon mustard
lemon juice
garlic, pressed
salt/pepper to taste
 cut the chicken into modest
pieces and then marinate for
an hour or two in the other
ingredients


3



 ea



sweet potatoes



 clean and slice in 1/2 in
slices; steam until tender,
arrange in one layer in oiled
casserole
1

 ea

 bosc pear

 halve, destem, core, and slice thinly
and arrange on top of the yams
-
rosemary
  • arrange the marinated chicken over the pears; sprinkle with rosemary
  • roast for about 30 min at 425 deg F, until the chicken is done through.cm POULTRY



"k0302"
(k0302-1) chicken breast on yams
boston globe magazine, sheryl julian january 2003

the marinade:
1
2
3
-
-
 T
T
clv


 dijon mustard
lemon juice
garlic
salt to taste
pepper to taste
 mix




the chicken:
2


 ea


 chicken breasts


 cut crosswise into 1 in wide
pieces and marinate in the
above mixture
the yams:
2

 ea

 yams

 clean and cut into 1/2 in wide
pieces steam or nuke until tender
the pears:
2
 ea
 bosc pears
 core, and slice thinly
  • take an 10 by 17 in baking dish, sprinkle with olive oil, and arrange the cooked yams on the bottom
  • cover with a layer of sliced pears, and then the marinated chicken
  • bake 30 min or so in 425 deg F oven, or until the chicken is done