Crispy Ranch Chicken
with Garlicky Rice and Sautéed Veggies
Ingredients: Chicken breast • Green beans • Jasmine rice • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Green peas • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Grade A egg • All-purpose flour (wheat) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Honey • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Egg
(Contains: Egg)
4 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
24 tbsp
Italian Breadcrumbs
(Contains: Wheat, Barley, Milk, Oats, Rye, Sesame, Soy May contain traces of: Crustaceans, Egg, Fish, Mustard, Tree nuts, Peanuts, Soy, Sulphites)
6 tbsp
Ranch Dressing
(Contains: Egg, Milk May contain traces of: Fish, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
¾ cup
Jasmine Rice
(May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
113 g
Green Peas
1 unit(s)
Honey
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Milk, Sulphites)
170 g
Green Beans
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- 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.
- Trim green beans.
- Carefully slice through the centre of each chicken breast, parallel to the cutting board. (NOTE: You should now have 4 (8) chicken cutlets.)
- 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.
- In a shallow dish, whisk together eggs and 1 tbsp (2 tbsp) ranch dressing.
- In another shallow dish, stir together breadcrumbs and Dill-Garlic Spice Blend.
- Coat chicken cutlets with flour.
- Working with one chicken cutlet at a time, press both sides into the egg wash mixture, then into the breadcrumb mixture. Turn to coat completely.
- Transfer breaded chicken cutlets to a plate.
- Heat a large non-stick pan over medium. When hot, add 2 tbsp (4 tbsp) oil and 2 chicken cutlets. Cook for 1-2 min per side, until browned.
- Transfer chicken to an unlined baking sheet. Repeat with the remaining chicken cutlets.
- Roast in the middle of the oven for 5-6 min, until cooked through.**
- Carefully wipe the pan clean.
- Reheat the same pan over medium-high.
- When hot, add green beans, peas and 1/4 cup (1/2 cup) water.
- Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) oil and honey. Cook for 1 min, stirring often, until green beans and peas are tender-crisp. Season with salt and pepper.
- Add garlic spread to the pot with rice. Fluff rice with a fork. Season with salt and pepper.
- Divide chicken, rice and veggies between plates.
- Serve the remaining ranch dressing along side for dipping.
