Cheesy Chicken Breasts with Creamy Roasted Pepper Sauce
Green Beans & Spiced Orzo
Cooking time
20 minutes
Servings
2/4
Calories
760 /serving
Everyone knows the advice on how to dress for upcoming spring weather: layers! Follow that wisdom in the kitchen, with these seared-to-tender chicken breasts. First, layer on grated Grana Padano for a melt fest. Follow that at serving time with another layer of soul-warming sauce, smoothly made with ajvar, cream and garlic. Then keep checking the boxes with a delicate spiced pasta base and roasted green beans for each helping.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 300g Green beans
- 1 Garlic clove
- 30ml Ajvar (roasted red pepper spread)
- 140g Orzo
- 30ml Vegetable demi-glace
- 30ml Heavy cream
- 25g Grana Padano (contains rennet)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Strainer
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
31 g
Saturated Fat
12 g
Sodium
730 mg
Total Carb
69 g
Sugars
9 g
Protein
55 g
Fibre
7 g
Preparation
Start the chicken
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 3 to 4 min. per side, until partially cooked. Transfer to a lined sheet pan and sprinkle with the cheese. Reserve the pan.
Boil the orzo
Meanwhile, add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and toss with a drizzle of oil to prevent sticking; season with ½ the remaining spices. Keep warm.
Roast the green beans & finish the chicken
Meanwhile, remove the stem ends of the green beans. To the sheet pan of chicken, add the green beans, a drizzle of oil and S&P; toss well. Roast, 6 to 8 min., until the green beans are crisp-tender and the chicken* is cooked through.
Make the sauce
Meanwhile, mince the garlic. In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the cream, ajvar, demi-glace, 4 tbsp water (double for 4 portions) and the remaining spices; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 2 to 3 min., until slightly reduced and combined. Off the heat, add 1 tbsp butter (double for 4 portions) and S&P; stir well.
Plate your dish
Divide the orzo between your plates. Top with the green beans and chicken (slice beforehand if desired). Spoon the sauce over the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
