Greek-Inspired Breaded Chicken Breast
with Garlic-Feta Salad
Ingredients: Russet potato • Chicken breast • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Radish • 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) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Mayonnaise (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) (mustard, egg) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites) • Garlic.
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
Chicken Breasts
8 tbsp
Italian Breadcrumbs
(Contains: Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain traces of: Crustaceans, Egg, Fish, Mustard, Tree nuts, Peanuts, Soy, Sulphites)
3 tbsp
Yogurt Sauce
(Contains: Milk)
2 unit
Russet Potato
1 unit
Garlic, cloves
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Mustard, Soy, Sulphites, Gluten, Milk, Sesame, Wheat)
6 g
Lemon-Pepper Seasoning
(May contain traces of: Mustard, Tree nuts, Peanuts, Soy, Sulphites, Milk, Sesame, Wheat, Triticale)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
56 g
Spring Mix
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Egg, Fish, Mustard, Soy, Milk, Sesame, Wheat)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Mustard, Tree nuts, Peanuts, Soy, Milk, Sesame, Wheat)
2 unit
Radish
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, pat chicken dry with paper towels, then cut into 1-inch wide strips. Season with salt and pepper.
- In a shallow dish, combine breadcrumbs and half the Lemon-Pepper Seasoning.
- Coat chicken all over with mayo.
- Working with one chicken tender at a time, press both sides into breadcrumb mixture to coat completely.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp oil, then chicken. (NOTE: For 4 servings, cook in batches, using 1 tbsp oil per batch.) Pan-fry for 3-4 min per side, until golden.
- Transfer chicken to another parchment-lined baking sheet.
- Bake in the top of the oven for 8-10 min, until cooked through.**
- Cut radish into 1/4-inch rounds.
- Peel, then mince or grate garlic.
- In a medium bowl, whisk together vinegar, remaining Lemon-Pepper Seasoning, 1/8 tsp (1/4 tsp) garlic, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Add spring mix, radish and feta, then toss to combine.
- Divide chicken tenders, potato wedges and garlic-feta salad between plates.
- Dollop yogurt sauce over chicken.
If you've opted to get chicken breasts, cut into 1-inch-wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.
