Chicken Breasts with Pesto Butter
Green Salad & Crunchy Focaccia Croutons
Cooking time
15 minutes
Servings
2/4
Calories
620 /serving
Light and luscious, this supper achieves lift off with Italian-inspired flavours while keeping its feet firmly planted in the basil patch. Our herbaceous green pesto combines with butter to coat these seared chicken breasts in bright, soft flavours that linger on the tongue. Use a garlic focaccia bun and our Mezzogiorno spice blend to create crunchy pan-fried croutons that give the salad a sense of place, along with curly leaf lettuce, radishes and cold-pressed Italian vinaigrette.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 100g Radishes
- 1 Head of curly leaf lettuce
- 30ml Basil pesto
- 45ml Cold-pressed Italian vinaigrette
- 1 Garlic focaccia bun
- 9g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)
Contains: Barley, Cashews, Milk, Rye, Wheat
You will need:
Medium pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
35 g
Saturated Fat
11 g
Sodium
1050 mg
Total Carb
32 g
Sugars
3 g
Protein
46 g
Fibre
5 g
Preparation
Cook the chicken
Preheat the oven to 450°F. Pat the chicken dry with paper towel; season with ⅔ of the spices and S&P. In a medium 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.
Make the croutons
Meanwhile, tear the focaccia into bite-size pieces. On a lined sheet pan, toss with a drizzle of oil, the remaining spices and S&P. Roast, 4 to 6 min., until golden and crisp.
Make the salad
Meanwhile, thinly slice the radishes. Separate the lettuce leaves; tear the leaves. In a large bowl, combine the radishes, lettuce and vinaigrette.
Make the pesto butter & coat the chicken
Off the heat, to the pan of chicken, add the pesto and 2 tbsp butter (double for 4 portions). Cook, spooning the pesto butter over the chicken, 1 to 2 min., until coated.
Plate your dish
Divide the chicken (slice beforehand if desired) and salad between your plates. Spoon any remaining pesto butter over the chicken. Top the salad with the croutons. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
