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Marsala Mushroom Chicken Skillet

Marsala Mushroom Chicken Skillet

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with Broccoli and Peas

Yield: 2 Servings

Chicken & mushrooms with a creamy Marsala sauce mixed with broccoli and peas served with pasta.

Needed more sauce, so all of the sauce ingredients below are now doubled.

  • 6oz noodles
  • 6oz cremini mushrooms
  • 1shallot
  • 6oz broccoli florets
  • 12oz boneless skinless chicken breasts
  • 1TBS flour
  • 6oz dry Marsala wine
  • 8oz light cream
  • 2tsp chicken Better than Bouillon
  • 2oz peas
  • olive oil
  • salt & pepper

Prepare the Ingredients:

Cut mushrooms into ¼-inch slices.

Peel and halve shallot. Slice thinly.

Cut broccoli florets into bite-sized pieces.

Pat chicken breasts dry and, on a separate cutting board, cut into 1″ dice. Season with ¼ tsp salt and ¼ tsp pepper. Place diced chicken and flour in a mixing bowl and toss to coat.

Noodles:

Bring a gallon of water to a boil. Add 1 TBS salt, stir and add noodles. Cook as directed on box.

Sear the Chicken:

Place a medium non-stick pan over medium-high heat and add a drizzle of olive oil. Add chicken to hot pan and stir occasionally until seared on two sides, 3-4 minutes. Transfer to a plate. Chicken will finish cooking in a later step. Keep pan over medium-high heat.

Cook the Vegetables

Add 2 tsp olive oil, mushrooms, and shallot to hot pan and stir occasionally until lightly browned, 2-4 minutes.

Add Marsala and stir occasionally until mostly evaporated, 2-3 minutes.

Stir in cream, broccoli, 2 oz water, demi-glace, ¼ tsp salt, and a pinch of pepper until combined.

Finish the Skillet

Return chicken and any accumulated juices to pan. Bring to a simmer. Once simmering, stir occasionally until sauce is thick enough to coat the back of a spoon and chicken reaches a minimum internal temperature of 165°F, 6-7 minutes.

Add peas and stir until warmed through, 1 minute.

Serve:

You can mix the pasta into the skillet and get it all coated or serve over the pasta. Divide between plates.

Cajun Blackened Chicken & Rice Bowls

Cajun Blackened Chicken & Rice Bowls

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with Spicy Crema

Yield: 2

Adapted from: Hello Fresh

Blackened chicken with savory veggies on top of scallion-flecked rice, all finished with a drizzle of spicy crema. Note: add pre-cooked Andouille sausage into this rice for an all-in-one dish
Prep: 10 Cook: 40

  • 12oz chicken breasts
  • 8oz Andouille sausage, pre-cooked (optional)
  • 1carrot
  • 1Roma tomato
  • 1oz chicken stock concentrate
  • 1tsp hot sauce
  • 1long green pepper
  • 1TBS blackening spice
  • 3celery
  • 2scallions
  • ½cup jasmine rice
  • 4TBS sour cream
  • salt & pepper
  • 1TBS olive oil
  • 1TBS butter

Cook rice:

Adjust racks to middle and top positions and preheat oven to 425°F. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Melt 1 TBS butter in a small pot over medium-high heat. Add scallion whites and rice and cook for 30 seconds. Stir in chicken stock concentrate and ¾ cup water. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15 minutes. Turn off heat, and keep covered until ready to serve.

Cook chicken:

Meanwhile, pat chicken dry with paper towels. Season all over with salt, pepper, and half the Blackening Spice. Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and sear until browned, 2- to 4-minutes per side. Turn off heat, transfer to a baking sheet. Bake on top rack until cooked through, 7-10 minutes. Wipe out pan.

Prep:

Wash and dry all produce. Core, de-seed, and dice green pepper into ½-inch pieces. Dice celery into ½-inch pieces. Trim, peel, and dice carrot into ¼-inch pieces. Dice tomato.

Cook veggies:

Heat a large drizzle of olive oil in pan used for chicken over medium-high heat. Add green pepper, celery, and carrot. Cook until slightly softened, 4- to 5-minutes. Add tomato, remaining Blackening Spice, salt, and pepper and Andouille. Cook until softened and tender, 3-5 minutes more.

Tip: If veggies begin to stick, stir in a splash of water.

Make spicy crema and finish rice:

Meanwhile, in a small bowl, combine sour cream, hot sauce (to taste), and a pinch of salt. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency.

Stir rice into pan with veggies and Andouille. Season with salt and pepper (to taste).

Finish and serve:

Transfer chicken to a cutting board, then slice crosswise. Divide rice mixture between bowls. Top with sliced chicken and drizzle with spicy crema. Garnish with scallion greens. Top with any remaining hot sauce, if desired.

Blackening Spice Blend

  • 3tsp smoked paprika
  • 1½tsp garlic powder
  • ½tsp white pepper
  • ½tsp black pepper
  • ¼tsp thyme
  • ¼tsp oregano
  • ⅛tsp low heat cayenne
Buttery Garlic Herb Chicken

Buttery Garlic Herb Chicken

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with Prosciutto-Wrapped Asparagus & Herbed Potatoes

Yield: 2

Adaped from: Hello Fresh

Garlic-herb buttery chicken with pan sauce accompanied by prosciutto-wrapped asparagus and herbed roast potatoes.
Prep: 5 Cook: 40

  • 12oz potatoes
  • 6oz asparagus
  • 10oz chicken cutlets
  • 5tsp truffle oil
  • 3cloves garlic
  • 2TBS garlic herb butter
  • 2oz prosciutto
  • 1oz chicken demi-glace
  • 4TBS crème fraiche or sour cream
  • salt & pepper
  • 1TBS cooking oil

Roast potatoes & garlic:

Adjust rack to top position and preheat oven to 450°F. Bring garlic herb butter to room temperature. Wash and dry produce.

Dice potatoes into ½-inch pieces, toss on one side of a baking sheet with a drizzle of oil, salt, and pepper.

Peel garlic. Place whole cloves in the center of a small piece of foil. Drizzle with oil, season with salt and pepper. Cinch into a packet and place on same sheet.

Roast on top rack until potatoes are browned and tender and garlic is softened, 20-25 minutes. (You’ll add more to the sheet after 15 minutes.)

Prep asparagus:

Trim and discard woody bottom ends from asparagus.

Gather asparagus into four even bundles on a clean work surface. Starting 1 inch from the bottom of the spears, roll up each bundle in a slice of prosciutto, so that the prosciutto covers as much length as possible.

Tip: Tug the prosciutto a little as you wrap to keep it tight around the asparagus.

Roast asparagus:

Once potatoes have roasted 15 minutes, remove from oven. Carefully place wrapped asparagus on empty side. Roast until asparagus are tender and prosciutto is crispy on the bottom, 10 minutes.

Remove from oven, flip wrapped asparagus. Return to oven until crispy all over, 2- to 4-minutes more.

Cook chicken:

Meanwhile, pat chicken dry with paper towels, season generously all over with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

In the last 2 minutes of cooking, reduce heat to low, add half the garlic herb butter to pan. Spoon over chicken until coated. Turn off heat, leaving butter in pan, transfer chicken to a cutting board. Tent with foil to keep warm.

Make sauce:

While chicken rests, carefully transfer garlic to a cutting board and mash cloves with a fork until smooth.

Heat pan used for chicken over medium high heat. Stir in demi-glace and ¼ cup water, simmer until slightly thickened, 2- to 3-minutes. Turn off heat.

Stir in crème fraîche and garlic.

Tip: If sauce seems too thick, add water 1 tsp at a time until it reaches a drizzling consistency.

Season with a pinch of salt and pepper if desired.

Finish & serve:

Once potatoes are finished roasting, drizzle with truffle oil to taste, carefully toss to coat.

Divide chicken, wrapped asparagus, and potatoes between plates. Drizzle chicken with as much sauce as you like. Serve with any remaining sauce on the side for dipping.

Silky Sicilian Penne with Chicken

Silky Sicilian Penne with Chicken

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Mushrooms, Zucchini & Tomatoes

Yield: 2

Silky Penne with a rich mushroom stock, a lemony, chive-flecked crème fraîche sauce, zucchini, chicken and tomatoes, and a sprinkling of Parmesan cheese.
Prep: 5 Cook: 30

  • 1zucchini
  • ¼oz chives or scallions
  • 10oz chicken breast
  • 1TBS Italian seasoning
  • 3TBS Parmesan cheese
  • 4oz button mushrooms
  • 4oz grape tomatoes
  • 1lemon
  • 6oz penne pasta (or Cavatappi)
  • 1oz mushroom stock concentrate
  • 4TBS crème fraîche (or sour cream)
  • salt & pepper
  • 1TBS olive oil
  • 1tsp cooking oil
  • 1½TBS butter

Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and quarter zucchini lengthwise, cut crosswise into ½-inch-thick pieces. Trim and thinly slice mushrooms. Halve tomatoes. Mince chives or scallions. Quarter lemon. Cut chicken into ¼-inch-thick bite sized slices.

Cook zucchini:

Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini, season with salt and pepper. Cook, stirring occasionally, until golden-brown and softened, 4- to 6-minutes.

Cook mushrooms:

Heat a drizzle of olive oil in pan used for zucchini over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden-brown and slightly crispy, 5- to 7-minutes.

Season with salt and pepper. Transfer to bowl with zucchini. Wash out pan.

Cook chicken:

Heat a drizzle of olive oil in pan used for mushrooms over medium-high heat. Add chicken and cook, stirring occasionally, until golden-brown and cooked through 5- to 7-minutes.

Turn off heat, season with salt and pepper. Transfer to bowl with mushrooms and zucchini. Wipe out pan.

Cook pasta:

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1 cup pasta cooking water, then drain.

Make sauce: 

While penne cooks, heat ½ TBS butter and a drizzle of olive oil in pan used for chicken over medium-high heat. Add tomatoes and season with 1 tsp Italian Seasoning, salt, and pepper.  Cook, stirring, until tomatoes are softened, 2- to 4-minutes.

Stir in half the chives and juice from half the lemon.

Reduce heat to low, then stir in stock concentrate and ¼ cup reserved pasta cooking water.

Whisk in crème fraîche, season with salt and pepper.

Finish & serve:

Add zucchini, mushrooms, chicken, and drained penne to pan with sauce, stir to combine. Stir in 1 TBS butter until melted.

Tip: If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

Divide pasta between bowls. Sprinkle with Parmesan and remaining chives. Serve with remaining lemon wedges on the side.

Butter-Basted Chicken

Butter-Basted Chicken

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with Candied Bacon Brussels Sprouts & Roasted Potatoes

Yield: 2

Chicken cutlets with a rich pan sauce, roasted potatoes, and candied bacon Brussels sprouts. The “candied” here is brown sugar sprinkled over bacon, then baked to form a gorgeous, caramelized glaze. The dish is finished with a silky pan sauce made with garlic herb butter, rich demi-glace, and tangy sour cream. Served with tender potato rounds.
Prep: 10 Cook: 50

  • 2scallions
  • 4oz bacon
  • 2TBS garlic herb butter
  • 1tsp chili flakes
  • 8oz Brussels sprouts
  • 12oz potatoes
  • 2TBS brown sugar
  • 10oz chicken cutlets
  • 1oz chicken demi-glace
  • 3TBS sour cream
  • salt & pepper
  • 4tsp cooking oil

Prep:

Adjust racks to top and middle positions and place a foil-lined baking sheet on middle rack. Preheat oven to 400°F. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise. Trim and thinly slice scallions, separating whites from greens.

Roast potatoes:

Slice potatoes into ¼-inch-thick rounds (no need to peel). Toss on a second baking sheet with a drizzle of oil, salt, and pepper.

Arrange potatoes in a single layer, roast on top rack until browned and tender, 20-25 minutes.

Roast sprouts & bacon:

Meanwhile, carefully toss Brussels sprouts on one side of prepared half sheet pan with a drizzle of oil, salt, and pepper, arrange cut sides down.

Lay a quarter sheet rack on one side of the half sheet pan and add bacon to the rack in a single layer.

Roast on middle rack for 10 minutes, then remove from oven. Carefully sprinkle bacon with brown sugar.

Return to oven until bacon is crispy and Brussels sprouts are tender, 10-15 minutes more.

Tip: Keep a close eye on the brown sugar to avoid burning! Reduce oven temperature to 375°F if necessary.

Cook chicken:

While bacon glazes, pat chicken dry with paper towels, season all over with salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

During the last 2 minutes of cooking, reduce heat to low and add garlic herb butter, spoon over chicken until coated.

Turn off heat. Leaving butter in pan, transfer chicken to a cutting board.

Make pan sauce:

Add scallion whites to pan with reserved garlic herb butter. Cook over low heat until softened, 1- to 2-minutes.

Stir in demi-glace, ¼ cup water, and any resting juices from chicken. Simmer until slightly thickened, 1- to 2-minutes.

Turn off heat, stir in sour cream until combined.

Finish & serve:

Slice chicken crosswise.

Chop bacon into small pieces.

Divide potatoes, Brussels sprouts, and chicken between plates.

Top chicken with pan sauce and scallion greens.

Garnish Brussels sprouts with bacon and serve.

Offer chili flakes at the table for those that like a kick in the sprouts.

Balsamic Chicken Rustico

Balsamic Chicken Rustico

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with Provencal Roasted Root Veggies

Yield: 2

Chicken breasts, onions, and tomatoes coated in a sticky and sweet balsamic sauce. The also go for a roast in it, soaking in all that vinegar-kissed flavor as they cook in the oven.
Prep: 10 Cook: 30

  • 12oz Yukon gold potatoes
  • 4oz baby carrots
  • 1tbs herbs de Provence
  • 1yellow onion
  • 2cloves garlic
  • 4oz grape tomatoes
  • 12oz chicken breasts
  • 2tbs balsamic vinegar
  • 2tsp honey
  • salt & pepper
  • 1tbs olive oil
  • 1tbs butter

Roast veggies:

Wash and dry all produce. Preheat oven to 400°F. Cut potatoes into ½-inch cubes. On a baking sheet, toss potatoes, carrots, Herbs de Provence, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until lightly browned, 25-30 minutes, tossing halfway through.

Prep:

Peel, halve, and thinly slice the onion. Mince or grate garlic. Halve grape tomatoes lengthwise.

Sear chicken:

Heat a drizzle of olive oil in a large pan over medium-high heat. Season chicken breasts all over with salt and pepper. Sear in pan until browned and almost cooked through, 3-4 minutes per side. Remove from pan and set aside on a second baking sheet (or in a baking dish).

Make glaze:

Add onion and a drizzle of olive oil to same pan over medium-low heat. Cook until softened, about 5 minutes. Toss in garlic, tomatoes, balsamic vinegar, and honey. Cook until vinegar and any juices are slightly thick, about 2 minutes. Stir in 1 TBS butter.

Bake chicken:

Spoon glaze (including onions and tomatoes) over chicken.

Tip: It’s OK if some glaze runs onto baking sheet.

Bake in oven until chicken is cooked through, 5-7 minutes.

Serve:

Divide roasted veggies between plates, then add a chicken breast to each. Spoon any loose onions, tomatoes, and glaze on top.

Buttermilk Chicken Schnitzel

Buttermilk Chicken Schnitzel

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with Cucumber-Dill Sauce, Rice, and Zucchini

Yield: 2

adapted from Home Chef

A crispy, tender chicken cutlet topped with a cucumber-dill sauce. Served with sides of buttery seasoned rice and zucchini topped with crumbled feta.
Prep: 10 Cook: 30

  • 1Persian or English cucumber
  • 1tsp buttermilk-dill seasoning
  • 2dill sprigs
  • ½oz feta cheese crumbles
  • 1oz sour cream
  • 1zucchini
  • ¾cup Jasmine rice
  • 1oz BTB chicken
  • 12oz boneless skinless chicken breasts
  • ½cup panko breadcrumbs
  • 2garlic cloves
  • olive oil
  • salt & pepper

Prep:

Rinse and dry all produce.

Trim zucchini ends, quarter, and cut into ½” dice.

Trim cucumber and cut into ¼” dice.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Stem and mince dill.

Mince garlic.

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add one clove of minced garlic, cook, stirring, until fragrant, 1 minute.

Stir in rice, ¾ cup water, a pinch of salt and a tsp BTB chicken. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Remove from heat, stir in 1 TBS butter and fluff with a fork .

Keep covered off heat until ready to serve.

Prepare the chicken:

Cover chicken with plastic wrap and use a heavy object to pound to an even ¼” thickness. You may also use a gallon bag for easier clean-up.

Remove plastic wrap. Pat chicken dry, and season both sides with buttermilk-dill seasoning and a pinch of salt and pepper.

Place panko on a plate. Transfer chicken to plate with panko. Flip until coated, pressing gently to adhere.

Cook the chicken:

Place a large non-stick pan over medium-high heat and add 1 TBS olive oil.

Line a plate with a paper towel.

Add chicken to hot pan and cook undisturbed until browned on one side, 2-3 minutes.

Lower heat to medium and, if pan is dry, add 1 tsp olive oil. Flip chicken and cook until chicken reaches a minimum internal temperature of 165°F, 3-5 minutes.

Remove from burner. Transfer chicken to towel-lined plate. Season both sides with a pinch of salt and cover loosely with foil.

While chicken cooks, continue recipe.

Cook the zucchini:

Place another large non-stick pan over medium-high heat.

Add 1 tsp olive oil and garlic to hot pan. Stir constantly until lightly browned, 1-2 minutes.

Add zucchini and ¼ tsp salt. Stir occasionally until lightly browned and tender, 5-6 minutes.

Remove from burner. Stir in 1 tsp lemon juice (reserve remaining for sauce).

Make sauce and serve:

In a mixing bowl, combine cucumber, dill, sour cream, remaining lemon juice, and a pinch of salt and pepper.

Slice chicken and put on hot plates. Divide rice and zucchini between plates. Garnish zucchini with feta cheese. Top chicken with sauce. Serve with lemon wedges.

Pasta with Chicken & …

Pasta with Chicken & …

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Sun-Dried Tomatoes, Broccoli & Cream Sauce

Yield: 4 Servings

Scott Nowell

Circa 1994: Another church potluck meal. It makes a nice, simple family meal. Either the broccoli or the sun-dried tomato can be eliminated or increased as desired. (hint: double the tomatoes)

Use your imagination on the type of pasta and protein, shrimp, pork, beef. Just about anything will work.

Chicken:

  • 1TBS oil
  • 1lb boneless chicken breasts
  • salt & pepper
  • 1tsp Italian seasoning

Pasta:

  • 8oz Rotini, Penne, etc.

Vegetables:

  • 8oz broccoli, small florets
  • ½cup sun-dried tomatoes oil reserved, sliced
  • 2TBS oil from sun-dried tomatoes
  • 2TBS pine nuts, toasted (Optional)

Cream sauce:

  • 1cup heavy cream
  • 1tsp dried basil
  • salt & pepper

For serving:

  • ¼cup Parmesan cheese shredded
  • ½oz Italian flat leaf parsley, chopped fine

Broccoli and pasta:

Bring one gallon of water to boil in a large pot. Add 1 TBS salt and broccoli. Cook for until starting to soften (about 2 minutes), remove to a bowl of ice water with a spider.

Return water to a boil and add pasta. Cook until just al dente, a minute or two less than manufacturer’s directions. Reserve a cup of the starchy water, then drain and set pasta aside.

Chicken breasts:

While the pasta is cooking, season chicken with salt and pepper and a good sprinkle of Italian seasoning.

Heat oil until hot in large sauté pan. Add chicken breasts and brown on both sides for 2-3 minutes until nicely browned. Remove chicken from pan and set aside. Wipe out and set pan aside, it will be used later. Slice each chicken breast on an angle in 3 – 6 slices. Chicken will finish cooking later.

Assembly:

Return pasta pot to heat, add cream, and bring to a boil. Reduce heat to medium and simmer 2 to 3 minutes until reduced and thickened slightly.

Add tomatoes and basil, stir. Return sliced chicken breasts to pan and simmer until cooked through 2 to 3 minutes.

Return pasta to pot. Add toasted pine nuts, is using. Mix. Season to taste with salt and pepper.

Transfer to a serving dish and top with Parmesan cheese and parsley.

Cherry Balsamic Chicken

Cherry Balsamic Chicken

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with Almond Couscous & Roasted Brussels Sprouts or Roasted Carrots

Yield: 2

A saucy coating that includes glossy cherry jam and balsamic pan sauce—because why choose one of these ingredients when you could both? Add to that a side of almond-studded couscous and roasted Brussels Sprouts or Carrots.
Prep: 15 Cook: 35

  • 1clove garlic
  • ½oz sliced almonds
  • 5tsp balsamic vinegar
  • 8oz Brussels Sprouts
  • — or —
  • 9oz carrots
  • 2scallions
  • 2½oz Israeli couscous
  • 10oz chicken cutlets
  • 1oz chicken stock concentrate
  • 1oz cherry jam
  • salt & pepper
  • 1tsp oil
  • 1TBS olive oil
  • 3TBS butter

Prep:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Peel and mince garlic. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.

Make almond couscous:

Melt 1 TBS butter in a small pot over medium-high heat. Add almonds, cook, stirring, until lightly browned, 2- to 3-minutes.

Add garlic, couscous, and a pinch of salt, cook for 30 seconds.

Stir in ¾ cup water and cover. Bring to a boil, then reduce heat to low. Simmer, covered, until couscous is tender, 6- to 8-minutes. Drain any excess water from pot if necessary.

Keep covered off heat until ready to serve.

Roast Brussels Sprouts:

Meanwhile, toss Brussels Sprouts on a baking sheet with a large drizzle of oil, salt, and pepper.

Roast on middle rack until browned and tender, 20-25 minutes.

Cook chicken:

While carrots roast, pat chicken dry with paper towels, season generously all over with salt and pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

Turn off heat, transfer to a cutting board to rest.

Make sauce:

Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites and cook for 1 minute.

Pour in vinegar, stock concentrate, jam, and ¼ cup water, whisk to combine. Bring to a simmer and cook until thickened, 1- to 2-minutes.

Turn off heat, stir in 1 TBS butter until melted. Season with salt and pepper.

Finish & serve:

Stir 1 TBS butter into pot with couscous, season with salt and pepper.

Thinly slice chicken crosswise.

Divide couscous, chicken, and Brussels Sprouts or carrots between plates. Top chicken with sauce. Garnish with scallion greens and serve.

Sunflower-Crusted Chicken

Sunflower-Crusted Chicken

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with Lettuce, Apple & Parmesan Salad

Yield: 2

Seared chicken cutlet coated in a mixture of Parmesan, panko, sunflower seeds, and lemon zest, and drizzled with a spicy Dijon-tahini sauce. A crisp salad of baby greens, sliced apple, and more Parm tossed with a lemony-creamy Dijon dressing for a side.
Prep: 10 Cook: 35

  • ½oz sunflower seeds
  • ¼cup panko breadcrumbs
  • 1½oz honey Dijon dressing
  • 1baby lettuce
  • 3TBS Parmesan cheese
  • 1lemon
  • 10oz chicken cutlets
  • 2tsp Dijon mustard
  • 2TBS tahini
  • 1tsp hot sauce
  • 1apple
  • salt & pepper
  • 2tsp olive oil
  • 1tsp cooking oil
  • 1TBS butter

Start prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Finely chop sunflower seeds. Finely chop half the Parmesan (you’ll use the rest in Step 5). Zest half the lemon, then quarter.

Make coating:

Place 1 TBS butter in a medium microwave safe bowl. Microwave until melted, 30 seconds.

Let cool slightly, then stir in sunflower seeds, chopped Parmesan, lemon zest, half the panko, and a pinch of salt and pepper.

Cook chicken:

Pat chicken dry with paper towels, season all over with salt and pepper. Place on a lightly oiled baking sheet. Evenly spread tops of chicken with mustard. Mound with sunflower coating, pressing to adhere (no need to coat the undersides).

Roast on the top rack until browned and cooked through, 15-20 minutes.

Make Dijon tahini sauce:

Meanwhile, in a small bowl, stir together honey Dijon dressing, tahini, and hot sauce.

Finish prep & make salad:

Trim and discard root end from lettuce, chop leaves into bite-size pieces. Core and thinly slice apple.

In a large bowl, whisk together 1 TBS Dijon tahini sauce, a large drizzle of olive oil, a pinch of sugar, salt, pepper, and as much lemon juice as you like.

Tip: If the dressing tastes too tangy, add another pinch of sugar. If it’s not tangy enough, add another squeeze of lemon juice.

Add lettuce, apple, and remaining Parmesan to bowl, toss to coat.

Serve:

Divide chicken and salad between plates. Drizzle chicken with as much remaining Dijon tahini sauce as you like.

Serve with any remaining lemon wedges and any remaining Dijon tahini sauce on the side.