Cheesy Crispy Garlic Chicken
with Broccoli & Truffle Butter Toast
Details
A cheesy, garlicky breadcrumb mixture tops tender chicken breasts before baking until crispy alongside fresh broccoli in our recyclable tray. A toasted baguette topped with savory white truffle butter makes for a luxurious side.
Ingredients
2 each
Boneless, Skinless Chicken Breasts
1 each
Small Baguettes
8 oz
Broccoli Florets
3 tbsp
Roasted Garlic Pesto
2 tbsp
Mayonnaise
2 oz
Shredded Cheddar & Monterey Jack Cheese Blend
½ cup
Panko Breadcrumbs
1 oz
White Truffle Flavored Butter
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. In a bowl, combine the breadcrumbs, mayonnaise, cheddar and monterey jack, and garlic pesto. Season with salt and pepper. Stir to combine.
step 2
Bake the chicken & broccoli
Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to one side of the tray(s). Evenly top with the breadcrumb mixture. Transfer the broccoli to the other side. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Bake, uncovered, 20 to 22 minutes, or until the broccoli is browned and tender when pierced with a fork and the chicken is cooked through. Remove from the oven.
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 3
Make the toast & serve your dish
Once the chicken has baked about 10 minutes, halve the baguette(s) lengthwise. Place directly onto an oven rack; bake 5 to 7 minutes, or until toasted. Transfer to a work surface. Evenly spread the softened butter onto the cut sides. Serve the baked chicken and broccoli with the truffle butter toast. Enjoy!
Ingredients
2 each
Boneless, Skinless Chicken Breasts
1 each
Small Baguettes
8 oz
Broccoli Florets
3 tbsp
Roasted Garlic Pesto
2 tbsp
Mayonnaise
2 oz
Shredded Cheddar & Monterey Jack Cheese Blend
½ cup
Panko Breadcrumbs
1 oz
White Truffle Flavored Butter
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. In a bowl, combine the breadcrumbs, mayonnaise, cheddar and monterey jack, and garlic pesto. Season with salt and pepper. Stir to combine.
step 2
Bake the chicken & broccoli
Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to one side of the tray(s). Evenly top with the breadcrumb mixture. Transfer the broccoli to the other side. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Bake, uncovered, 20 to 22 minutes, or until the broccoli is browned and tender when pierced with a fork and the chicken is cooked through. Remove from the oven.
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 3
Make the toast & serve your dish
Once the chicken has baked about 10 minutes, halve the baguette(s) lengthwise. Place directly onto an oven rack; bake 5 to 7 minutes, or until toasted. Transfer to a work surface. Evenly spread the softened butter onto the cut sides. Serve the baked chicken and broccoli with the truffle butter toast. Enjoy!
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