April 8th, 2012
Recipe Developed by Paula Bowman
Preheat oven to 425°F. Line a rimmed sheet pan with foil and set aside.
In the small bowl of a food processor, combine the first 6 ingredients and pulse until finely chopped. Add butter and pulse until thoroughly blended. Set aside.
Dry chicken breasts with paper towels and use your fingers to gently loosen skin from breast meat and make a pocket. For each breast take 1-tablespoon butter mixture and stuff evenly between skin and meat. Press pocket opening closed again and rub remaining butter over meat and skin of chicken.
Season chicken with salt and pepper and place chicken skin-side up on prepared sheet pan. Roast until chicken is cooked through and skin is crispy golden brown, about 20 minutes. Remove from oven and let rest.
Meanwhile, as chicken finishes cooking, heat olive oil in a non-stick skillet over medium heat. Add turnips and cook, stirring often until tender, about 4-5 minutes. Add spinach and continue to cook until wilted, about 1 minute. Add lemon juice and season to taste with salt and pepper. Divide turnip mixture between plates and serve with roasted chicken.