YOUR SOLIN GENERATED RECIPE
Lemon-Herb Chicken and Roasted Asparagus Flaky Puff Pastry Tart
A savory tart featuring tender lemon-herb marinated chicken nestled atop crisp roasted asparagus on a light layer of flaky puff pastry. Bright lemon notes and aromatic herbs elevate this dish, making it both satisfying and elegantly balanced.
INGREDIENTS
5 oz Chicken Breast
Half sheet Puff Pastry (approx 56g)
1 bunch Asparagus (approx 5 spears, 100g)
1 tsp Olive Oil
1 tbsp Lemon Juice
2 tbsp Fresh Herbs (thyme, rosemary, parsley, chopped)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast with salt, pepper, half of the chopped fresh herbs, and a drizzle of lemon juice. Let it marinate for about 10-15 minutes.
Lightly coat a baking sheet with olive oil. Arrange the asparagus on the sheet, drizzle with a bit of olive oil, and season with salt and pepper.
Roast the asparagus in the oven for about 10 minutes until tender-crisp.
Meanwhile, sear the chicken breast in a non-stick pan over medium-high heat for about 3-4 minutes per side until lightly browned and almost cooked through.
Roll out the puff pastry onto a lightly floured surface. Place the roasted asparagus evenly over the pastry, leaving a small border along the edges.
Slice the seared chicken breast into thin strips and lay them on top of the asparagus. Drizzle the remaining lemon juice and scatter the rest of the fresh herbs over the filling.
Place the tart in the oven and bake for an additional 10-12 minutes, or until the puff pastry is golden and crisp.
Remove from the oven, slice, and serve warm.