Balsamic-Glazed Chicken Breast
with Cheddar-Garlic Bread and Pepper Side Salad
Juicy chicken breasts are drizzled with a zesty balsamic glaze that's so good, you'll want to dip your cheesy garlic bread into it, too! An arugula salad with sweet peppers brings a fresh crunch to round out the plate.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
2 unit
Ciabatta Roll
(Contains Barley, Wheat)
1 unit
Sweet Bell Pepper
56 g
Spring Mix
2 tbsp
Balsamic Glaze
(Contains Sulphites)
1.5 tsp
Dijon Mustard
(Contains Mustard)
1 tsp
Garlic Salt
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Garlic Puree
½ tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high.Wash and dry all produce Pat chicken dry with paper towels. Season with half the garlic salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden-brown and cooked through, 6-8 min per side.** Remove from heat. Transfer chicken to a plate, then cover loosely with foil and let rest, 2-3 min.
Meanwhile, core, then cut pepper into 1/4-inch slices. Add half the garlic puree and 1 tbsp (2 tbsp) oil to a small bowl. Season with pepper, then stir to combine.
Halve ciabatta. Arrange on an unlined baking sheet, cut-side up. Brush cut sides with garlic oil, then season with remaining garlic salt.Sprinkle cheese over top.Toast in the middle of the oven until cheese melts, 2-4 min. (TIP: Keep an eye on garlic bread so it doesn't burn!)
Meanwhile, add 1/2 tbsp (1 tbsp) vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add peppers and spring mix, then toss to combine.
Add balsamic glaze, Dijon and remaining garlic puree to a small microwavable bowl. Season with salt and pepper, then stir to combine. Microwave until warm, about 30 sec. (TIP: If you don't have a microwave, heat glaze in a small pan over medium heat for 1 min.)
Thinly slice chicken. Cut cheesy garlic bread into 1-inch slices. Divide chicken, cheesy garlic bread and salad between plates. Drizzle glaze over chicken.
