Pains plats aux bocconcini. au poulet et au pesto de tomates séchées
aux poireaux caramélisés
Ingrédients : Poitrine 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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
100 g
Bocconcinis
(Contient: Lait)
2 pièce(s)
Pain plat
(Contient: Lait, Soya, Blé Peut contenir : Gluten)
113 g
Petites tomates
113 g
Jeunes épinards
56 g
Poireau, émincé
7 g
Persil
28 g
Pignons
(Contient: Pignons Peut contenir : Noix)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
¼ tasse(s)
Pesto de tomates séchées au soleil
(Contient: Lait Peut contenir : Soya, Sulfites)
1 cs
Vinaigre balsamique
(Contient: Sulfites Peut contenir : Noix, Soya, Moutarde, Sésame, Blé, Oeuf, Poisson, Lait)
4 g
Flocons de piment
(Peut contenir : Noix, Soya, Sulfites, Moutarde, Sésame, Blé, Lait, Triticale, Arachides)
2 pièce(s)
Poitrines de poulet
Pas inclus dans votre livraison
1.25 cc
Sucre*
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
- Pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 12-14 min, until chicken is cooked through.**
- Carefully wipe pan clean.
- 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.
- 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.
- Thinly slice chicken.
- Top with wilted spinach, caramelized leeks, chicken, 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.)
- Top flabreads with tomatoes, then sprinkle over toasted pine nuts.
- Cut flatbreads in half and divide between plates.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 12-14 min, until chicken is cooked through.** Carefully wipe pan clean. Use the same pan to cook pine nuts in step 4.
Thinly slice chicekn. Top flatbreads with chicken when you assemble them.
