Sunday Supper & More

Roast chicken breasts with tomato, corn, and avocado

(Catherine Smart for The Boston Globe)
August 24, 2011

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Serves 4 with leftovers


3 whole bone-in skin-on chicken breasts or 6 half breasts
1 tablespoon olive oil
Salt and black pepper

1. Set the oven at 400 degrees.

2. Generously sprinkle chicken with olive oil, salt, and pepper. Set in a roasting pan and roast for 25 to 30 minutes or until the chicken is golden brown and a meat thermometer inserted into the thickest park of the breast registers 160 degrees. Let the chicken rest for 10 minutes. Reserve 1 whole breast (or 2 half breasts) for the chowder.


1 tablespoon olive oil
2 tablespoons butter
2 medium leeks (white and light green parts only), chopped
1 sweet or white onion, chopped
Salt and pepper, to taste
2 pints cherry tomatoes, halved
4 ears fresh corn, kernels removed from the cobs
5 ounces fresh arugula
2 avocados, chopped
Grated rind and juice of 1 lemon
2 tablespoons grated Parmesan

1. In a large skillet over medium heat, heat the olive oil. When it is hot, add the butter. Add the leeks, onion, salt, and pepper. Cook, stirring often, for 8 minutes.

2. Add the cherry tomatoes and corn. Cook, stirring often, for 3 minutes more until corn is hot. Transfer 2 cups of the tomato corn mixture to a container and reserve for chowder.

3. To the remaining corn mixture, add the arugula, avocados, lemon rind and juice, and Parmesan. Taste for seasoning and add more salt and pepper, if you like. Carve the meat from 2 of the whole breasts and arrange on the corn mixture.

Catherine Smart