Chicken Breast with Creamy Jalapeño Sauce WITH PANKO-CRUSTED ZUCCHINI AND TOMATOES

Updated at: Thu, 17 Aug 2023 00:05:54 GMT

Step 1

1. Prepare Ingredients and Make Topping • Trim zucchini ends and cut lengthwise into ½” planks. • Halve tomatoes. • Stem jalapeño, halve, remove seeds and ribs, and mince. Wash hands and cutting board after working with jalapeño. • In a mixing bowl, combine cheese and panko. Set aside

Step 2

2. Start the Zucchini • Place zucchini on prepared baking sheet and toss with 1 tsp. olive oil, garlic pepper, and ¼ tsp. salt. Massage oil, garlic pepper, and salt into zucchini. • Spread into a single layer on one side. Roast in hot oven, 10 minutes. • While zucchini roasts, sear chicken

Step 3

3. Sear the Chicken • Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. • Place a medium non-stick pan over medium-high heat. • Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side. • Remove from burner

Step 4

4. Finish the Chicken and Vegetables • After 10 minutes, carefully remove zucchini from oven. Sprinkle topping evenly on zucchini. • Place tomatoes in empty space, leaving room for chicken. Transfer seared chicken breasts to empty side of baking sheet. Wipe pan clean and reserve. • Roast in hot oven until vegetables are golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. • While chicken and vegetables roast, make sauce

Step 5

5. Make Sauce and Finish Dish • Return pan used to sear chicken to medium-low heat. • Add 1 tsp. olive oil and jalapeño (to taste) to hot pan. Stir occasionally until bright green, 30-60 seconds. • Stir in 2 Tbsp. water and cream base until combined. Bring to a simmer. • Once simmering, stir occasionally until combined and heated through, 1-2 minutes. • Remove from burner. • Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

Step 6

Customize It Instructions • If using sirloin steaks, follow same instructions as chicken in Steps 3 and 4, searing until browned, 2-3 minutes per side, then transferring to baking sheet and roasting until steaks reach minimum internal temperature, 7-9 minutes. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. • If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Steps 3 and 4, searing, skin side up, until browned, 2-4 minutes, then transferring to baking sheet, seared side up, and roasting until salmon reaches minimum internal temperature, 6-8 minutes. Vegetables may need to cook longer.

Step 7

Minimum Internal Protein Temperature 145° Steak PorkLamb Seafood 160° Ground Beef Ground Pork 165° Chicken Ground Turkey Rest steak or pork after cooking, 3 minutes.

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