Dinner enough for Ten!

For this Dinner I created enough food for about ten guest, for the salad I created a mustard vinaigrette, I used whole grain mustard, grey poupon, olive oil, lime juice, salt, pepper and a little balsamic vinegar for color. For the lettuce I used mixed greens and arugula, kalamata olives, cut up artichoke hearts, garbanzo beans, baby heirloom tomatoes and cut up hearts of palm.

For the chicken breast I first layered some fresh spinach and sliced white onions, for the chicken marinate I mixed whole grain mustard, some lime juice, olive oil, salt, pepper, a few tablespoons of honey and paprika. Make sure to mix marinate well so the honey becomes one with the juice. Marinate chicken and pour a little over entire mixture. Cover with foil and cook for two hours on 400 uncover the last 15 minutes.

For the roast potatoes and sweet potatoes I cut up everything and threw in some cherry tomatoes. For the seasoning I used cayenne pepper for some spice, olive oil, salt, pepper, paprika, tumeric and a little cumin. Cook underneath chicken breast and make sure to cover with foil the entire cooking process.

Cooking With Style

SARIT