Chicken Breasts with Pesto Butter
Green Salad & Crunchy Focaccia Croutons
Cooking time
15 minutes
Servings
2/4
Calories
630 /serving
Light and luscious, this supper achieves lift off with Italian-inspired flavours. Our herbaceous green pesto combines with butter to coat this seared chicken in bright, soft flavours that linger on the tongue. Use a garlic focaccia bun to create crunchy pan-fried croutons that give the salad a sense of place.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 100g Radishes
- 30ml Basil pesto
- 1 Head of curly leaf lettuce
- 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
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
35 g
Saturated Fat
11 g
Sodium
1020 mg
Total Carb
31 g
Sugars
3 g
Protein
45 g
Fibre
4 g
Preparation
Cook the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; 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); stir well.
- 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.
