Name:

HF Garlic Herb Chicken

Description

With grape frico salad & honey dijon-shallot dressing

Serves 2-4

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients
10 oz Chicken Cutlets (20 oz for 4 servings)
2 oz mixed greens (4 oz for 4)
1/4 Cup Parmesan Cheese (1/2 Cup for 4)
1 tsp Garlic Powder (2 tsp for 4)
1/4 oz Parsley
2 1/4 oz Red Grapes (4 1/2 oz for 4)
1 Lemon
1 Shallot
1.5 oz Honey Dijon Dressing (3 oz for 4)
6 oz Carrots (12 oz for 4)

Instructions
1. Prep
Adjust rack to top postiong (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Roughly chop parsley leaves and stems. Halve, peel, and mince shallot until you have 1 TBSP (2 TBSP for 4). Quarter lemon. Trim and peel carrot. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Halve grapes lengthwise.
2. Sear Chicken
Pat chicken dry with paper towels. Season all over with garlic powder, salt, and pepper. Sprinkle all over with chopped parsley.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned, 2-3 minutes per side.
Transfer chicken to one side of a baking sheet. (For 4 servings, spread out across entire sheet).
3. Bake Chicken & Frico
Sprinkle Parmesan into two 3 inch wide circles (4 circles for 4) on opposite side of sheet from chicken. (For 4 use a second baking sheet; bake chicken on top rack, frico on middle rack). Bake on top rack until chicken is cooked through and cheese is melted and crispy at the edges, 5-7 minutes.
Transfer chicken to a cutting board to rest for 5 minutes.
Let frico cool on sheet until crispy, then transfer to a paper-towel-lined plate.
4. Pickle Shallot
In a small microwave safe bowl, combine shallot, juice from half the lemon, 1 tsp sugar, and a pinch of salt. (For 4 servings use juice from whole lemon and 2 tsp sugar). Cover bowl with plastic wrap; microwave for 30 seconds. set aside to cool for at least 30 seconds.
5. Make Dressing & Salad
To bowl with pickled shallot, add honey Dijon dressing, 1 TBSP olive oil (2 TBSP for 4), and a pinch of salt and pepper; whisk to combine.
In a medium bowl, toss mixed greens and carrot ribbons with half the sweet shallot dressing - save the rest for serving.
6. Finish & Serve
Thinly slice chicken crosswide.
Break frico into bite-sized pieces.
Divide salad and chicken between plates. Drizzle remaining dressing over chicken. Top salad with grapes and frico. Serve.

Length

40

Calories

490

Servings

2

Date Created

Created By

Jade Smidt

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