Smart Parmesan Organic Chicken Breasts
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
2 unit(s)
Organic Chicken Breast
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
Utensils
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.
- Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper.
- 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 breast at a time, press both sides into breadcrumbs to coat completely.
- Reheat the same pan (from step 2) over medium-high.
- When 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.
