with DIY Croutons and Tomato Salad
.
Allergens
Utensils
Tags
Organic Chicken Breast
2 unit(s)
Ciabatta Roll
1 unit(s)
Italian Breadcrumbs
8 tbsp
Tomato
1 unit(s)
Lemon
1 unit(s)
Mayonnaise
2 tbsp
Parmesan Cheese, shredded
0.25 cup
Garlic Salt
4 g
Spring Mix
56 g
Salt
0.063 tsp
Oil
5 tbsp
Sugar
0.25 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Zest, then juice half the lemon (use whole lemon for 4 servings). Cut any remaining lemon into wedges.
- Cut or tear ciabatta into 1/2-inch pieces.
- Cut tomato into 1/2-inch pieces.
- Heat a large non-stick pan over medium.
- While the pan heats, to a medium bowl, add ciabatta, half the garlic salt and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to coat.
- When the pan is hot, add ciabatta to the dry pan. Cook for 3-4 min , stirring occasionally, until golden on all sides.
- Transfer croutons to a plate to cool.
- To a shallow dish, add breadcrumbs.
- Pat chicken dry with paper towels.
- Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper.
- To the same medium bowl (from step 2) add chicken, mayo, lemon zest and remaining garlic salt. Season with pepper, then toss to coat.
- Working with one chicken breast at a time, press both sides into breadcrumbs to coat completely.
- Reheat the same pan (from step 2) over medium-high.
- When hot, add 2 tbsp oil, then chicken. Pan-fry on one side for 2-3 min, until golden. Flip chicken and add 1 tbsp oil. Pan-fry for 2-3 min, until golden. (NOTE: Don't overcrowd the pan. Cook in batches for 4 servings, using 3 tbsp oil per batch.)
- Transfer chicken to a foil-lined baking sheet. Sprinkle Parmesan over chicken.
- Bake in the middle of the oven for 4-5 min, until cheese is golden and chicken is cooked through.**
- Meanwhile, to a large bowl, add lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add tomatoes, croutons and spring mix, then toss to combine.
- Thinly slice chicken.
- Divide chicken and salad between plates.
- Squeeze a lemon wedge over top.
880
kcal
Calories
55
g
Fat
10
g
Saturated Fat
45
g
Carbohydrate
4
g
Sugar
4
g
Dietary Fiber
51
g
Protein
145
mg
Cholesterol
1740
mg
Sodium
0.2
g
Trans Fat
900
mg
Potassium
225
mg
Calcium
4.5
mg
Iron
with Potatoes, Green Beans and Cream of Chicken Gravy
with Roasted Garlic Broccoli and Zucchini
with Warm Potato Salad and Green Onion Sour Cream
