Ricotta, Chicken Breast and Mushroom Flatbreads
with Balsamic Glaze and Chives- Milk
- Soy
- Wheat
- Sulphites
- May contain traces of allergens
- Gluten
- Milk
- Mustard
- Egg
- Sesame
- Wheat
- Crustaceans
- Soy
- Fish
- Sulphites
- Tree nuts
- Triticale
- Peanuts
Ingredients: Chicken breasts • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Mushroom blend (cremini mushroom, white mushroom, oyster mushroom) • Yellow onion • Ricotta cheese (milk) (pasteurized whey, pasteurized milk, citric acid, salt) • Arugula and spinach mix • Balsamic glaze (sulphites) (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) • 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)) • Chives • Garlic salt (salt, garlic powder, silicon dioxide) • Tomato.
Ingredients
100 g
Ricotta Cheese
(Contains: Milk)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: Gluten)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
200 g
Mixed Mushrooms
1 unit(s)
Tomato
1 unit(s)
Yellow Onion
56 g
Arugula and Spinach Mix
7 g
Chives
2 tbsp
Balsamic Glaze
(Contains: Sulphites May be present: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 unit(s)
Chicken Breasts
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Thinly slice button and cremini mushrooms.
- Cut or tear oyster mushrooms lengthwise into 1/2-inch slices.
- To a parchment-lined baking sheet, add all mushrooms and 1 tbsp (2 tbsp) oil.
- Season with half the garlic salt and pepper, then toss to combine.
- Roast in the middle of the oven for 9-12 min, stirring halfway through, until tender and golden.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the bottom of the oven for 12-14 min, until chicken is cooked through.**
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Heat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions.
- Cook for 3-4 min, stirring occasionally, until slightly softened.
- Add 2 tbsp (4 tbsp) water and 1/2 tbsp (1 tbsp) balsamic glaze, then season with salt.
- Cook for 4-6 min, stirring occasionally, until dark golden.
- Remove from heat, then set aside.
- Thinly slice chives.
- Directly in the container, season ricotta with remaining garlic salt and pepper, then stir to combine.
- On another parchment-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 baking sheets.)
- Toast in the top of the oven for 2-3 min, until warmed through. (NOTE: For 4 servings, toast in the top and bottom of the oven.)
- Remove from the oven, then set aside until mushrooms are ready.
- When mushrooms and chicken are done, flip flatbreads, then brush tops of flatbreads with 1/2 tbsp (1 tbsp) oil.
- Thinly slice chicken.
- Spread seasoned ricotta evenly over flatbreads. Top with caramelized onions, roasted mushrooms, chicken and Parmesan.
- Bake assembled flatbreads in the top of the oven for 3-4 min, until Parmesan melts and ricotta is heated through. (NOTE: For 4 servings, bake in the top and middle of the oven.)
- Meanwhile, cut tomato into 1/2-inch pieces.
- To a large bowl, add 1/2 tbsp (1 tbsp) balsamic glaze and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper, then whisk to combine.
- Add tomatoes, arugula and spinach mix and half the chives.
- Just before serving, toss to combine.
- Cut flatbreads into wedges, then divide between plates.
- Drizzle with remaining balsamic glaze, then sprinkle remaining chives over top.
- Serve salad alongside.
If you've opted to add chicken breast, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the bottom of the oven for 12-14 min, until chicken is cooked through.** Use the same pan to cook onions.
Thinly slice chicken. Top flatbreads with chicken.
