Pains plats aux filets de poulet, bocconcini et pesto de tomates séchées

Épicé

aux poireaux caramélisés

8 min

Difficulté: 2/3

Italienne

Ingrédients : Filets de poulet • Pains plats (farine de blé enrichie, eau, huile de canola, yogourt (substances laitières, amidon de maïs modifié, carraghénane, pectine, culture bactérienne active), lait, levure, babeurre, sucre, vinaigre, sel, gluten de blé, farine de maïs, gomme guar, légumes monoglycérides, levure chimique, lécithine de soya, arômes naturels, sorbate de potassium, propionate de calcium, bicarbonate de sodium, acide sorbique, enzymes) (lait, soya, blé) • Petites tomates • Épinards • Bocconcinis (lait pasteurisé, chlorure de calcium, enzyme microbienne, culture bactérienne) (lait) • Pesto de tomates séchées (tomates séchées au soleil, eau, huile de soya, huile de canola & huile d'olive extra vierge, tomates, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, enzyme microbienne, cellulose en poudre), feuilles de basilic, sel, sucre, herbes, épices, vinaigre, acide citrique, gomme xanthane, sorbate de potassium) (lait) • Poireau • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Pignons • Vinaigre balsamique (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) (sulfites) • Persil • Flocons de piment.

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Pignons

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Utensils

Papier sulfurisé

Plaque de cuisson

Cuillères à mesurer

Passoire

Grand bol

Grande poêle antiadhésive

Fouet

Tags

30-min-or-less

Épicé

Ingrédients

Bocconcinis

100 g

Pain plat

2 unit(s)

Petites tomates

113 g

Bébés épinards

113 g

Poireau, émincé

56 g

Persil

7 g

Pignons

28 g

Parmesan, râpé grossièrement

0.25 cup

Pesto de tomates séchées au soleil

0.25 cup

Vinaigre balsamique

1 tbsp

Flocons de piment

4 g

Filets de poitrines de poulet

310 g

Sucre

1.25 tsp

Huile

2 tbsp

Sel

0.125 tsp

Poivre

0.125 tsp

Preparation

Before starting, preheat oven to 450˚F. Wash and dry all produce.
In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium.
While the pan heats, using a strainer, rinse leeks to wash away any hidden dirt.
When hot, add leeks. Cook for 3-4 min, stirring often, until tender.
Add 1 tsp (2 tsp) sugar, half the vinegar and 2 tbsp (4 tbsp) water. Season with salt. Cook for 2-3 min, stirring often, until leeks are dark golden and water is absorbed.
Remove from heat.
Transfer to a plate.
Carefully wipe the pan clean.

Meanwhile, finely chop parsley.
Halve bocconcini.
Halve tomatoes.

Reheat the same pan (from step 1) over medium.
When hot, add pine nuts to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
Transfer to a plate.

Pat chicken dry with paper towels. Season with salt and pepper.
Heat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate.
To the same pan, add 1/2 tbsp (1 tbsp) oil, then half the spinach. Stir for 30 sec, until wilted. Season with salt and pepper.
Remove from heat.

On a parchment-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.)
Spread pesto over flatbreads.
Top with wilted spinach, chicken, caramelized leeks, bocconcini-tomato mixture, then sprinkle Parmesan over top.
Bake flatbreads in the middle of the oven until golden and bocconcini has melted, 7-8 min. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)

In a large bowl, whisk together remaining vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
Add remaining spinach and remaining tomatoes, then toss to coat.
Garnish flatbreads with remaining parsley and chili flakes.
Cut flatbreads into quarters.
Divide between plates flatbreads and salad between plates.
Sprinkle pine nuts over salad.

If you've opted to add chicken tenders, pat dry with paper towels. Season with salt and pepper. Heat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate. Use the same pan to cook spinach.