with Lemon Rice and Roasted Carrots
Ingredients: Chicken breasts • Carrot • Basmati rice • Lemon • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Grade A egg • All-purpose flour (wheat) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Parsley • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
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Chicken Breasts
2 unit(s)
Egg
1 unit(s)
Panko Breadcrumbs
0.66 cup
Parsley
7 g
Lemon
1 unit(s)
Garlic Puree
2 tbsp
Dill-Garlic Spice Blend
4 g
Basmati Rice
0.75 cup
Chicken Broth Concentrate
1 unit(s)
Carrot
1 unit(s)
All-Purpose Flour
4 tbsp
Butter
4 tbsp
Salt
0.625 tsp
Pepper
0.5 tsp
Milk
2 tbsp
Oil
5 tbsp
- Before starting, remove 1/4 cup (1/2 cup) butter from the fridge. Set aside to come up to room temperature.
- Preheat the oven to 450°F. To a medium pot, add 1 1/4 cups ( 2 1/2 cups) water, broth concentrate and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, roughly chop parsley.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Peel, then cut carrot into 1/2-inch rounds.
- To a small bowl, add softened butter, garlic puree, half the parsley and half the lemon zest. Stir to combine. Season with salt and pepper. Reserve half to the side. (NOTE: This is your herb butter!)
- Pat chicken dry with paper towels.
- Carefully slice a pocket into the thickest part of one side of each chicken breast, then season with half the Dill-Garlic Spice Blend, salt and pepper. (NOTE: Be careful not to slice all the way through!)
- Spoon half the herb butter into each pocket and pinch to close.
- To a small bowl, add flour. Season with salt and pepper.
- To a medium bowl, add egg and 2 tbsp (1/4 cup) milk. Season with salt and pepper. Whisk to combine. (NOTE: This is your egg wash.)
- To a large bowl, add panko. Season with salt and pepper.
- Dredge chicken in flour, tapping off any excess.
- Dip chicken in egg wash, then into panko. Carefully seal the filled pocket on each chicken breast by dabbing any open spots with egg and a sprinkle of panko. Discard any excess flour, egg wash and panko.
- Transfer chicken to a plate.
- Place in the freezer for 5-7 min to chill.
- Meanwhile, to an unlined baking sheet, add carrots, 1 tbsp (2 tbsp) water and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 18-20 min, stirring halfway through, until golden.
- Toss with remaining parsley.
- In a large non-stick pan, heat 1/4 cup oil (use same for 4 servings) over medium. When hot, carefully add breaded chicken. Pan-fry for 3-4 min per side, until golden and crispy. (NOTE: Don't crowd the pan; cook in 2 batches if needed.) (TIP: If chicken is browning too quickly, reduce heat to medium-low.)
- Transfer chicken to another unlined baking sheet. Roast in the bottom of the oven for 4-6 min, until cooked through.**
- Remove from oven. Season salt and pepper.
- Melt reserved herb butter in the microwave for 30 sec.
- When the rice is done, fluff with a fork and add 1 tbsp (2 tbsp) melted herb butter, remaining Dill-Garlic Spice Blend, remaining lemon zest and lemon juice. Season with salt and pepper.
- Divide rice, carrots and chicken between plates.
- Spoon any remaining melted herb butter over top of chicken.
- Squeeze a lemon wedge over top of chicken.
1290
kcal
Calories
68
g
Fat
22
g
Saturated Fat
116
g
Carbohydrate
8
g
Sugar
6
g
Dietary Fiber
57
g
Protein
285
mg
Cholesterol
1230
mg
Sodium
1.5
g
Trans Fat
1150
mg
Potassium
175
mg
Calcium
6
mg
Iron
