Protein Upgrade | ORGANIC Chicken Breasts with Pesto Butter
Green Salad & Crunchy Focaccia Croutons
Cooking time
15 minutes
Servings
2/4
Calories
570 /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—certified organic, so it’s better for you and the environment—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 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 100g Radishes
- 30ml Basil pesto
- 1 Head of curly leaf lettuce
- 45ml Cold-pressed Italian vinaigrette
- 1 Garlic focaccia buns
- 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
34 g
Saturated Fat
10 g
Sodium
1000 mg
Total Carb
31 g
Sugars
3 g
Protein
34 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.
