My dad brought over beautiful and fresh zucchini and I have 3 new recipes that came to me immedialty. I also have so much thyme and thought this dish was perfect for sitting outside with our friends at the lake. A perfect paleo dinner for Everyday to Gourmet!
You can prepare the Vegetable Bolognese earlier in the day and just warm when ready to serve.
Enjoy...
In a small bowl combine butter and dijon mustard. Take the 4 chicken breast and place in a large bowl. Season with salt and pepper. Rub butter and mustard mixture on chicken then top with thyme. Cover and refrigerator for 1 hour.
In a food processor add in carrots, onion, bell pepper and garlic. Pulse until finely chopped.
In a large pan add in olive oil. Once hot add in carrot mixture and cook for about 3 minutes. Add in zucchini, eggplant and continue cooking. Add in about 1 teaspoon of sea salt and 1/2 teaspoon of freshly ground pepper. Add in mushrooms then cover and let cook for about 5 minutes.
Stir around then add in oregano, thyme and paste. Bring to a high temperature then add in broth. Lower temperature, cover and let cook for 25-30 minutes. Remove from heat and warm before serving.
When ready to roast chicken heat oven to 400 degree F. Place chicken on a roasting pan and bring to room temperature while oven is heating. Roast for about 1 hour to 1 hour and 30 minutes. The internal temperature should reach 160 degrees F in the thickest part of the breast.
To serve taste Vegetable Bolognese for any additional seasonings then warm over medium heat. Let chicken rest for a few minutes then cut off the bone. Add Vegetable Bolognese on the plate then top with slices of chicken. Top with fresh parmesan cheese or fresh herbs.