Chicken Breasts with Pesto Butter
Green Salad & Crunchy Focaccia Croutons
630 cals
15 mins
Description
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.
Contains:
Barley • Cashews • Milk • Rye • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
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)
Nutrition
Total fat | 35g |
Saturated Fat | 11g |
Sodium | 1020mg |
Total carbs | 31g |
Sugar | 3g |
Protein | 45g |
Fibres | 4g |
Recipe Instructions
- 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.
- Chicken thighs: Cook, partially covered, 4 to 6 min. per side, until cooked through.
- 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.
- Meanwhile, thinly slice the radishes.
- Separate the lettuce leaves; tear the leaves.
- In a large bowl, combine the radishes, lettuce and vinaigrette.
- 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.
- 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!