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?
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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 the middle of the oven, until golden-brown, 18-20 min. (NOTE: In step 3, stir mushrooms again before adding chicken.)
While the mushrooms roast, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any 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 4 ppl) in a medium bowl. (NOTE: Reference Garlic Guide.)
Pat chicken dry with paper towels, then sprinkle with 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 4 ppl), then chicken. Pan-fry, until golden-brown, 1-2 min per side. Remove pan from the heat then carefully transfer chicken to the baking sheet with mushrooms. Roast in the middle of the oven, until chicken is cooked through, 10-12 min.** Carefully wipe pan clean.
While chicken roasts, cut ciabatta into 1/2-inch cubes. Toss cubes with 1 tbsp oil (dbl for 4 ppl) in a large bowl. Heat the same pan over medium heat. When 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 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.