Roasted Chicken Breast with Caramelized Onion Purée, Charred Onion, and Pickled Onion Salsa Verde

Roasted Chicken Breast Preheat the oven to 400°F (200°C).

2.Season the chicken breasts with salt and pepper on both sides.

3.Heat olive oil in an oven-safe skillet over medium-high heat. Add the chicken breasts, skin side down, and cook until golden brown, about 5 minutes.

4.Flip the chicken breasts and transfer the skillet to the preheated oven. Roast for 15-20 minutes or until the internal temperature reaches 165°F (74°C).

5.Remove the chicken from the oven and let it rest for a few minutes before serving.

Caramelized Onion Purée Meanwhile, prepare the caramelized onion purée.

7.Heat butter and olive oil in a large skillet over medium-low heat. Add the sliced onions, salt, and pepper. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 30 minutes.

8.Transfer the caramelized onions to a blender or food processor. Add the heavy cream and blend until smooth. Season with salt and pepper to taste.

Charred Onion In a separate skillet, heat olive oil over high heat. Add the thick onion rounds and cook until charred and slightly tender, about 5 minutes per side.

Pickled Onion Salsa Verde To make the pickled onion salsa verde, combine the sliced red onion and white wine vinegar in a small bowl. Let it sit for 10 minutes to pickle the onions.

11.In a separate bowl, combine the chopped parsley, cilantro, mint, capers, Dijon mustard, honey, and olive oil. Season with salt and pepper to taste.

12.Drain the pickled red onion and add it to the bowl with the herb mixture. Stir to combine.

13.To serve, spoon a generous amount of caramelized onion purée onto each plate. Top with a roasted chicken breast, a charred onion round, and a spoonful of pickled onion salsa verde. Garnish with fresh herbs, if desired.