Cacio e Pepe Chicken Breasts
with Herby Endive Salad
Cooking time
15 minutes
Servings
2/4
Calories
610 /serving
Cacio e pepe everything! Blend Parmigiano Reggiano and cracked black pepper into warm butter and you have a deliciously fun coating for juicy seared chicken. The side hustle spotlights sliced endive for delicate texture, tossed with lettuce, parsley and an olive-flecked vinaigrette.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Head of lettuce
- 14g Parsley
- 1 Endive
- 15ml Apple cider vinegar
- 25g Parmigiano Reggiano (contains rennet)
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk • Sulphites
You will need:
Grill pan (or large pan)
Microwave
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
44 g
Saturated Fat
14 g
Sodium
720 mg
Total Carb
9 g
Sugars
2 g
Protein
46 g
Fibre
6 g
Preparation
Cook the chicken
- Pat the chicken dry and drizzle with oil; season with ½ the spices and S&P.
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the cacio e pepe butter
- Meanwhile, in a small bowl, microwave 2 tbsp butter, 1 tsp freshly cracked black pepper (double both for 4 portions) and a pinch of salt, in 30 sec. increments, until melted.
- Add the cheese; stir well.
Make the salad
- Roughly chop the lettuce.
- Halve the endive lengthwise; thinly slice crosswise.
- Pick the parsley leaves off the stems.
- In a large bowl, combine the vinegar, 3 tbsp oil (double for 4 portions), the remaining spices and S&P.
- Add the lettuce, endive and parsley; toss well.
Plate your dish
- Divide the chicken and salad between your plates.
- Spoon the cacio e pepe butter over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
