Name:

HF Mozzarella & Herb Chicken

Description

With Roasted Broccoli & Buttery Couscous

Prep time 5 minutes

Cook time 30 minutes

Serves 2 or 4

Ingredients
1 lemon
1/4 Cup Panko Breadcrumbs (1/2 Cup for 4 Servings)
1/2 Cup Mozzarella Cheese (1 Cup for 4)
1 TBSP Italian Seasoning
10 oz Chicken Cutlets (20 oz for 4)
2 TBSP Sour Cream (4 TBSP for 4)
8 oz Broccoli Florets (16 oz for 4)
2.5 oz Israeli Couscous (5 oz for 4)
1 tsp Chicken Stock Concentrate (2 tsp for 4)
Salt
Pepper
Olive Oil
Butter

Instructions
1. Prep
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce.
Zest and quarter lemon.
2. Mix Panko
In a medium bowl, combine panko, mozzarella, 1 tsp Italian Seasoning (2 tsp for 4), 1 TBSP olive oil (2 TBSP for 4), salt, and pepper.
3. Coat Chicken
Pat chicken dry with paper towels and season all over with salt and pepper.
Lightly coat a baking sheet with a drizzle of olive oil. Place chicken on one side of sheet (for 4 servings spread out across entire sheet).
Evenly spread sour cream onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).
4. Roast Chicken & Broccoli
Toss broccoli on opposite side of sheet from chicken with a large drizzle of olive oil and a pinch of salt and pepper. (For 4 servings add broccoli to a second baking sheet; roast on middle rack).
Roast on top rack until chicken is golden brown and cooked through and broccoli is slightly crispy (15-20 minutes). If broccoli is done before chicken take it out and continue to roast chicken.
5. Cook Couscous
While chicken and broccoli roast, melt 1 TBSP butter (2 TBSP for 4) in a small pot over medium-high heat. Add couscous and a pinch of salt. Cook, stirring, until toasted (2-3 minutes).
Add 3/4 Cup water (1 1/2 cups for 4) and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender (6-8 minutes).
Turn off heat. Drain any excess liquid if necessary.
6. Finish & serve
Once chicken is done, stir 1 TBSP butter (2 TBSP for 4) into couscous until melted. Stir in lemon zest and lemon juice to taste; season with salt and pepper.
Divide couscous, chicken, and broccoli between plates. Serve with any remaining lemon wedges on the side.

Length

35

Calories

770

Servings

2

Date Created

Created By

Jade Smidt

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