Parmesan, lemon and garlic remind you of classic Caesar salad flavours in this hearty chicken and mushroom bake. It's simple, convenient, and delicious. What more can you ask for?
Mayonnaise(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)
Before starting, preheat the oven to 450°F and wash and dry all produce. Garlic Guide for Step 2: 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Quarter mushrooms. Toss mushrooms with half the lemon-pepper seasoning and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Roast in middle of oven, until golden-brown, 18-20 min. (NOTE: In Step 3, stir mushrooms again before adding chicken.)
Zest, then juice half the lemon.(NOTE: Juice the whole lemon for 4 ppl.) Cut remaining lemon into wedges. Peel, then mince or grate garlic. Stir together mayo, Parmesan, lemon zest, lemon juice and 1/4 tsp garlic (dbl for 4ppl) in a medium bowl. (NOTE: Reference Garlic Guide).
Pat chicken dry with paper towels, then sprinkle over remaining lemon-pepper seasoning. Season with salt. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then chicken. Pan-fry, until chicken is golden-brown, 1-2 min per side. Remove pan from the heat then carefully transfer chicken to baking sheet with mushrooms. Roast in middle of oven, until chicken is cooked through, 10-12 min.** Carefully wipe pan clean.
While chicken roasts, cut ciabatta into 1/2-inch cubes. In a large bowl, toss cubes with 1 tbsp oil (dbl for 4 ppl). Heat the same pan (from step 3) over medium heat. When the pan is hot, add the ciabatta cubes. Cook, stirring occasionally, until golden-brown on all sides, 3-4 min. Return to the same large bowl.
Add kale, mushrooms and half the parmesan-mayo mixture to large bowl with croutons. Toss to combine.
Thinly slice chicken. Divide kale caesar between plates. Top with chicken and dollop over remaining Parmesan mayo. Squeeze over a lemon wedge, if desired.