avec croûtons maison et salade de tomates
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Allergens
Utensils
Tags
Poitrines de poulet bio
2 unit(s)
Petit pain ciabatta
1 unit(s)
Chapelure italienne
8 tbsp
Tomato
1 unit(s)
Citron
1 unit(s)
Mayonnaise
2 tbsp
Parmesan, râpé grossièrement
0.25 cup
Sel d'ail
4 g
Mélange printanier
56 g
Sel
0.063 tsp
Huile
5 tbsp
Sucre
0.25 tsp
Poivre
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
avec croûtons maison et salade de tomates
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avec courgettes et brocoli rôtis à l’ail
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