Recipe courtesy of Mary McCartney
McCartney Roasts
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 217
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 0
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 17
- Cholesterol
- 68
- Sodium
- 64
- Total: 1 hr 5 min
- Active: 5 min
Ingredients
Two 400-gram frozen vegetarian chicken roasts (*cook from frozen)
1 tablespoon olive oil
2 sprigs of rosemary
Directions
- Preheat the oven to 350 degrees F.
- Rub the roasts in olive oil.
- Place alongside each other on a sheet of foil.
- Place a spring of rosemary on each one.
- Wrap in the foil, roast for about 1 hour, opening the foil for the last 10 minutes of cooking to allow the roasts to brown on the outside.
- Carve into thin slices.