Timeless Traditions - Christmas Cookbook 2021

INGREDIENTS • 1 chicken breast • 1 tbsp Maggie All Purpose • 1 tsp garlic powder • 1 tsp onion powder • 1/2 tsp paprika • 2 stalk rosemary • 1 250 ml Magnum Tonic Wine • 2 tbsp soy sauce • 2 medium potatoes thinly sliced (7mm) • 1 tsp salt • 1 tsp black pepper • 4 tbsp butter • 1 tsp finely chopped thyme • 1 tsp flour • 1 tsp water • 1 tbsp sugar • 1 cup parmesan cheese grated • 1 medium carrot, shredded • 1 medium cucumber, shredded MARINADE FOR CHICKEN • 1/2 cup Magnum Tonic Wine • 1 stalk Rosemary • 2 tbsp soy sauce METHOD 1.Wash chicken breast and season with garlic, onion, Maggie All Purpose, paprika powder. Pour over the marinade ensuring all the chicken is sat- urated, then cover. Refrigerate for at least 30-40 minutes or overnight. 2. Melt 2 tbsp butter in the microwave and add chopped thyme over potatoes. Add salt and black pepper to taste. Stack into a well-buttered baking dishnomore thanone inchhigh for each serving size. PREPARATION 1. Preheat oven to 350 degrees F. Place potatoes inside the oven and bake for 60 minutes or until potatoes are fork tender. Remove and sprinkle the top of each stack with freshly grated parme- san cheese, add back to the oven and broil for 5 minutes or until cheese melts. 2. In pan, add 2 tbsp butter and stalk of rose- mary. Sear chicken breast until golden brown on each side. Remove from pan and allow it to cool then slice. 3. In a sauce pan, add 1/2 cup Magnum, stalk of rosemary and sugar on a medium heat. Allow the mixture to come to a boil then mix together flour and water to form a slur. Add to the mixture and thicken to your desired texture. Remove fromheat. Serve chicken breast with Magnum sauce along with potato stack and shredded veggies garnished with parsley, if desired. Chef Junique Golding TUESDAY, DECEMBER 14, 2021 8 MAGNUM INFUSED CHICKEN BREAST SERVED WITH POTATO STACK AND SHREDDED VEGGIES THE GLEANER’S CHRISTMAS COOKBOOK |