Thanks to Tom Fleming from crossroads-diner.com for this recipe!
TOM FLEMING'S CHICKEN VEGETABLE HASH
SERVES 4
INGREDIENTS:
1 LB BONELESS SKIN LESS CHICKEN BREAST
1 BUNCH GREEN ASPARAGUS
2 LARGE YUKON POTATOES
1 MEDIUM RED ONION
1 ROASTED RED PEPPER, CHOPPED IN MEDIUM DICE
¼ CUP GOAT CHEESE
3 OZ CHICKEN STOCK
2 OZ WHITE WINE
1 OZ FRESH CHOPPED BASIL
SALT AND PEPPER TO TASTE
8 LARGE EGGS
½ CUP EXTRA VIRGIN OLIVE OIL
METHOD:
CUT CHICKEN IN MEDIUM DICE AND MARINATE WITH BASIL AND 1 OZ OLIVE OIL
TRIM ASPARAGUS, TOSS IN BOWL WITH SALT, PEPPER AND ½ OZ OLIVE OIL
LIE ON COOKIE AND ROAST IN PREHEATED 400 DEGREE OVEN FOR 8 MINUTES
REMOVE AN COOL
CUT POTATOES AND RED ONION INTO MEDIUM DICE AND REPEAT SEASONING AND ROAST ON COOKIE SHEET FOR 15 MINUTES.
REMOVE FROM OVEN AND COOL ON TOP OF STOVE
LAY OUT CHICKEN AND SEASON WITH SALT AND PEPPER
IN LARGE SKILLET SAUTE CHICKEN OVER HIGH HEAT UNTIL GOLDEN BROWN
DEGLAZE WHITE WINE
ADD CHOPPED ROASTED VEGETABLES AND SAUTE FOR 1 MINUTE
ADD CHICKEN STOCK AND SIMMER I MINUTE
PORTION ON PLATES AND EVENLY TOP EACH DISH WITH GOAT CHEESE
TOP EACH DISH WITH TWO OVER EASY EGGS
