Instructions

1. 1

   Prep leeks & potatoes

   • Cut leeks in half lengthwise. Place, cut side down, on cutting board and cut crosswise into 1-inch-thick slices.
   • In medium bowl, toss together leeks, potatoes, 1 tablespoon cooking oil and a pinch of salt.
   • Evenly spread leeks and potatoes in Zones 2 and 3 of Brava metal tray.

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2. 2

   Prep chicken

   • Pat chicken breasts dry with paper towels.
   • Season chicken on both sides with a pinch of salt and pepper.
   • Place chicken in Zone 1 of metal tray. Make sure thickest chicken breast is on left side of Zone 1.

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3. 3

   Roast chicken & vegetables

   • Slide metal tray into top shelf.
   • Select “Chicken Breasts with Potatoes and Leeks” on your Brava touchscreen and follow instructions.
   • After plugging in TempSensor, insert it horizontally through center of chicken breast.
   • While food cooks, prepare vinaigrette and salad.

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4. 4

   Make vinaigrette

   • In small bowl, combine 2 tablespoons of the Champagne vinegar, Dijon mustard, ¼ cup extra-virgin olive oil and a pinch of salt and pepper; stir well.

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5. 5

   Prep salad

   • In medium bowl, toss together arugula and radishes.

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6. 6

   Slice chicken & finish vegetables

   • When your food is done, cut chicken crosswise into slices.
   • Transfer leeks and potatoes to medium bowl. Add remaining 1 tablespoon vinegar, butter, thyme and ½ teaspoon salt and stir until butter melts and forms a rich glaze.

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7. 7

   Toss salad & serve

   • Add half of vinaigrette to salad, season with salt and pepper and toss. Taste and add more vinaigrette, if desired.
   • Arrange chicken, leeks, potatoes, and salad on individual plates. If desired, drizzle remaining vinaigrette over chicken.

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