Chicken Breast over Italian-Style Salad
with homemade croutons & caramelised onion
Contrary to what you might think, the tomato is not a vegetable but a fruit - or, more precisely, it's a variety of fruit.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Red onion
1.5 piece
Roma tomato
1 piece
Chicken breast with Mediterranean herbs
10 milliliters
Basil crème
0.17 sachet(s)
Italian seasoning
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
40 g
Lamb's lettuce
½ piece
Wholegrain ciabatta
(Contains: Gerst, Haver, Rogge, Sesamzaad, Soja, Tarwe May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten)
½ piece
Courgette
Not included in your delivery
½ tablespoon
[Plant-based] butter
1 tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
3 teaspoon
Balsamic vinegar
1 teaspoon
Sugar
½ teaspoon
Mustard
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Slice the onion into half rings. Cut the tomato into thin wedges.
- Slice the courgette into crescents.
- Transfer the chicken breast to an oven dish and roast in the oven for 20 - 22 minutes (see Tip).
Tip: to make the chicken crispier, you can sear it with some olive oil for 1 minute in a frying pan over high heat.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the courgette for 5 - 6 minutes.
- Season to taste with salt and pepper, then remove from the pan and set aside.
- In the same pan, melt a knob of butter over medium-high heat. Fry the onion for 5 minutes, then add the sugar and two thirds of the balsamic vinegar.
- Fry for 2 - 3 more minutes, then set aside and allow to cool.
- Dice the bread and transfer to a bowl.
- Drizzle with olive oil, then add the Italian seasoning and toss well to coat.
- Transfer to a parchment-lined baking sheet and scatter over the cheese.
- Bake in the oven for 8 - 10 minutes or until golden-brown. Season to taste with salt and pepper.
- In a salad bowl, combine the extra virgin olive oil with the honey, the mustard and the rest of the balsamic vinegar.
- Season to taste with salt and pepper, then add the lettuce, tomato and courgette. Toss well to combine.
- Serve the salad on plates, topped with the chicken and the croutons.
- Garnish with the caramelised onion and drizzle with the basil crème to finish.
