Carb Smart Parmesan-Crusted Chicken Thighs
with DIY Croutons and Tomato Salad- Wheat
- Barley
- Milk
- Oats
- Rye
- Sesame
- Soy
- Egg
- Mustard
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Mustard
- Tree nuts
- Peanuts
- Sulphites
- Gluten
- Milk
- Wheat
Ingredients: Chicken thighs • Roma tomato • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Lemon • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (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) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
270 g
Chicken Thighs
1 unit(s)
Ciabatta Roll
(Contains: Sesame, Soy, Walnuts, Oats, Rye, Triticale, May contain traces of allergens, Wheat, Barley)
8 tbsp
Italian Breadcrumbs
(Contains: Barley, May contain traces of allergens, Milk, Oats, Rye, Sesame, Soy, Crustaceans, Egg, Fish, Mustard, Tree nuts, Peanuts, Soy, Sulphites, Wheat)
1 unit(s)
Tomato
1 unit(s)
Lemon
2 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
4 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
56 g
Spring Mix
Not included in your delivery
0.06 tsp
Salt*
5 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- 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.
- 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 thigh at a time, press both sides into breadcrumbs to coat completely.
- Reheat the same pan (from step 2) over medium-high.
- When the pan is 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, if you like.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts, omitting step to cutlet.
