Roasted Chicken Breasts with Plum Mostarda Sauce
with Arugula-Spinach and Cucumber Salad
Ingredients: Pork chop • Plums • Spinach • Cucumber • Shallot • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Red wine vinegar • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Salad topping mix (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) (soy) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard).
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(s)
Chicken Breasts
1 unit(s)
Plum
113 g
Baby Spinach
1 unit(s)
Mini Cucumber
1 unit(s)
Shallot
28 g
Salad Topping Mix
(Contains: Soy May contain traces of: Egg, Gluten, Mustard, Peanuts, Sesame, Wheat, Milk, Tree nuts, Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Fig Spread
(May contain traces of: Egg, Gluten, Mustard, Sesame, Wheat, Milk, Tree nuts, Sulphites, Soy, Fish, Crustaceans)
2 tbsp
Red Wine Vinegar
(May contain traces of: Egg, Mustard, Sesame, Wheat, Milk, Tree nuts, Soy, Fish)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Egg, Gluten, Sesame, Wheat, Milk, Sulphites, Soy, Fish, Crustaceans)
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Egg, Gluten, Sesame, Wheat, Milk, Sulphites, Soy, Fish, Crustaceans)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Pat pork chops 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 pork. Pan-fry for 2-3 min per side, until golden.
- Remove from heat, then transfer pork to an unlined baking sheet.
- Roast in the middle of the oven for 8-12 min, until cooked through.**
- Carefully wipe the pan clean.
- Set pork aside to a cutting board to rest, 3-5 min.
- Meanwhile, cut four sections off of the plum, avoiding the pit. Cut each section into 1/2-inch pieces.
- Slice cucumber into 1/2-inch half-moons.
- Peel, then finely chop shallot.
- Reheat the same pan (from step 1) over medium-low.
- When hot, add 1/2 tbsp (1 tbsp) oil, then plums, shallots and 2 tbsp (1/4 cup) water. Cook for 3-4 min, stirring often, until shallots soften and water evaporates.
- Add whole grain mustard, half the Dijon, half the vinegar, half the fig spread and 1/2 cup (1 cup water). Cook for 2-3 min, stirring often, until fig spread melts and sauce thickens. Season with salt and pepper.
- Meanwhile, in a large bowl, whisk together remaining fig spread, remaining Dijon, remaining vinegar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. (This is your salad dressing.)
- Add spinach and cucumbers, then toss to combine.
- Thinly slice pork.
- Stir any pork juices from the plate into mostarda sauce.
- Divide salad and pork between plates.
- Spoon mostarda sauce over pork.
- Sprinkle salad topping mix and feta cheese over top of salad.
Si vous avez choisi les poitrines de poulet, les saisir de la même façon que la recette vous indique de saisir les côtelettes de porc, puis augmentere le temps de cuisson au four à 10 à 12 min**.
