Breaded Baked Chicken
with Buttery Rice, Zucchini and Lemony Mayo
Crunchy golden breadcrumbs make this baked chicken a breeze to whip up! Our DIY lemony mayo is a delicious dipper and the perfect finish to this weeknight winner.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Milk, Sesame, Soy, Gluten)
(Contains Egg, Mustard)
Not included in your delivery
Before starting, preheat oven to 425°F. Wash and dry all produce. Add 1 ¼ cups water (dbl for 4 ppl) and garlic salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch-thick half-moons. Zest, then juice half the lemon. Cut remaining lemon into wedges. Add half the mayo, lemon zest, 1/2 tsp lemon juice and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with pepper, then stir to combine.
Add rice and peas to the boiling water. Reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, add breadcrumbs to a shallow dish. Pat chicken dry with paper towels, then season with salt and pepper. Add chicken, half the garlic puree and remaining mayo to a medium bowl. Toss to coat. Working with one chicken breast at a time, press both sides into breadcrumbs to coat completely.
While coating chicken, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then breaded chicken. (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp oil for each batch!) Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. Bake in the middle of the oven until cooked through, 12-14 min.** Carefully wipe the pan clean.
Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Season with salt and pepper. Cook, stirring often, until tender-crisp, 3-4 min. Add remaining garlic puree. Cook, stirring occasionally, until garlic puree is fragrant, 30 sec.
Fluff rice with a fork. Stir in 1 tbsp butter (dbl for 4 ppl) until melted and combined. Divide chicken, zucchini and rice between plates. Serve lemony mayo alongside for dipping. Squeeze a lemon wedge over top, if desired.