Seared Chicken Tenders and Sundried Tomato Butter
with Zucchini and Roasted Potatoes
Juicy pan-seared chicken meets its match! Savoury sun-dried tomato butter melts perfectly over the sliced chicken. Tender zucchini and crispy oven-roasted potatoes are the perfect sides!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk)
460 g
Russet Potato
1 unit
Garlic, cloves
43 g
Cream Cheese
(Contains Milk)
200 g
Zucchini
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce.Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, peel, then mince or grate garlic. Add sun-dried tomato pesto, cream cheese and 1 tbsp (2 tbsp) butter to a small microwavable safe bowl.Microwave sun-dried tomato butter until softened, 20 -25 seconds.Stir to combine. Set aside.
Pat chicken dry with paper towels. Season all over with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Pan-fry, until golden-brown and cooked through, 3-4 min per side.Transfer chicken to a plate and cover with foil to keep warm.
Cut zucchini into 1/4-inch rounds. Reheat the same over medium-high. When hot, add 1 tbsp (2 tbsp) oil , then zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Add garlic and 1 tbsp (2 tbsp) butter. Cook, stirring often until fragrant, 1-2 min. Season with salt and pepper.
Divide chicken, potatoes and zucchini between plates. Spoon sun-dried tomato butter over chicken.
If you've opted to get chicken tenders, prepare and cook them in the same way the recipe instructs you to cook the chicken breasts, but do not pound them flat first. Reduce oven roasting time to 5 - 6 min.**
