Seared Chicken and Sun-dried Tomato Butter
with Zucchini and Roasted Potatoes
Juicy pan-seared chicken meets its match with savoury, sun-dried tomato butter! Tender zucchini and crispy, oven-roasted potatoes make for succulent sides.
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
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 (4 tbsp) butter 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, microwave-safe bowl.Microwave sun-dried tomato butter until softened, 20 -25 sec.Stir to combine. Set aside.
Pat chicken dry with paper towels. Cover each chicken breast with plastic wrap. Using a mallet, rolling pin, or heavy-bottomed pan, pound each piece of chicken until 1/2-inch thick. Season 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, 2-3 min per side. (NOTE: For 4 ppl, cook in batches, using 1 tbsp oil for each batch.) Remove the pan from heat. Transfer chicken to another parchment-lined baking sheet. Roast in the top of the oven, until chicken is cooked through, 8-10 min.**
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.
