Chicken with Pesto Butter
Green Salad & Focaccia Croutons
Cooking time
15 minutes
Servings
2/4
Calories
640 /serving
Light and luscious! Supper achieves lift off with Italian flair. Herbaceous green pesto combines with butter to coat seared chicken breasts in bright, soft flavours. Using garlic focaccia to create crunchy pan-fried croutons gives the salad a sense of place.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 30ml Basil pesto
- 100g Radishes
- 1 Head of curly leaf lettuce
- 45ml Cold-pressed Italian vinaigrette
- 1 Garlic focaccia bun
- 9g Mezzogiorno spices (salt, yeast extract, garlic, basil, tapioca starch, dehydrated carrots, onion, sugar, canola oil, oregano, Cayenne sauce, chives, fennel seeds, chili)
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
25 g
Saturated Fat
8 g
Sodium
390 mg
Total Carb
86 g
Sugars
44 g
Protein
30 g
Fibre
11 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!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
