Alison Kent Home Kitchen


With a background in Architecture/Interiors, art and design, and obsessive passions in cooking/entertaining (making and sharing the food), gardening (growing the food), antiquing (dishes to hold the food), product design (including making objects that hold the food) and travel (to eat more of the food LOL) it struck me – the Home Kitchen. That’s my jam. OH – and JAM! I do also sometimes make jam…

Alison Kent

Herbed Chicken & Vegetables



  • Chicken Breasts (1-2 people per breast)
  • A variety of Fresh Herbs – with stems on
  • EVOO (extra virgin olive oil) & Butter
  • Roasted Tomato Soup (about 1 cup)



  • Small Leeks, sliced on angles
  • Cauliflower Florets
  • Asparagus Tips (top half)
  • Cherry Tomatoes
  • Lemon Zest
  • Firm Feta (cooked) or Soft (fresh)
  • Spices of your choice, such as Smoked Paprika, Chili Flakes
  • A variety of Fresh Herbs – the tops!




Tomato Sauce

  1. Heat the Roasted Tomato Soup slowly to reduce and thicken into a sauce
  2. Add harder Herb whole such as Rosemary and remove when reduced


Herbed Chicken Breast

  1. Take stems off the Fresh Herbs, and cut off woody or dirty end 1/4”
  2. Place in vacuum-sealed double-ziplock or Sous Vide bag with Chicken Breasts and freeze or refrigerate a few days to let the Herb flavors settle into the meat.
  3. Place the bag – from frozen or defrosted – in a Sous Vide or pot of consistent temperature water
  4. Sous Vide – 1-4hrs at 60dC/140dF
  5. Once cooked, remove any remaining Herbs, dry off, and high-heat sear quickly in a cast iron pan with EVOO/Butter. Rest a few minutes, slice on an angle.
  6. Add warmed/reduced Roasted Tomato Soup, and top with fresh cut Herbs.


Fresh Herb & EVOO Mix

  1. Take the fragrant tops off the fresh Herbs and puree in a Vitamix or blender with the juice of 1-2 Lemons. Finish off with a coating of EVOO and Salt/Pepper to taste.
  2. Freeze portions in an ice-cube tray for use in a wide variety of dishes and dressings!


Grilled Vegetables

  1. Chop selected Vegetables into similar-sized pieces.
  2. Toss with a dash of EVOO, Salt/Pepper, Lemon Zest, and Chili Flakes.
  3. Place most dense Vegetables into a 400d oven for 5 minutes.
  4. Add the remaining vegetables and toss together for another 10 minutes.
  5. Remove from oven when fork-tender.
  6. While still hot, toss with a defrosted cube of Fresh Herb Mix Puree.
  7. Check Seasonings. Add crumbled soft Feta.

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