Air Fryer Parmesan Crusted Chicken and Zucchini with Bruschetta Topping and Roasted Garlic & Onion Farro
- Milk
- Wheat
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Zucchini
1 tablespoon
Italian Seasoning
¾ cup
Farro
(Contains: Wheat)
1 ounce
Roasted Onion & Garlic Spread
3 tablespoon
Parmesan Cheese
(Contains: Milk)
4 ounce
Grape Tomatoes
12 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
1 teaspoon
Garlic Powder
1 ounce
Basil Paste
Not included in your delivery
¼ teaspoon (tsp)
Salt
5 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Wash and dry produce.
In a medium pot (large pot for 4 servings), combine farro, 3 cups water (6 cups for 4), and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash of water.
Halve tomatoes lengthwise. Trim and thinly slice scallions. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons.
In a small bowl, combine panko, half the italian seasoning, shredded parmesan, and 1 TBSP olive oil (2 TBSP for 4). Season with 1/4 tsp salt (1/2 tsp for 4) and pepper.
In a medium bowl, combine zucchini, a drizzle of olive oil, salt and pepper.
Pat chicken* dry with paper towels and season all over with salt and pepper.
Evenly spread sour cream onto tops of chicken. Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides).
Coat an air fryer basket with nonstick cooking spray; Using a spatula to transfer chicken to basket, arrange chicken side by side on one side of basket and zucchini on the other side. (for 4, work in batches if necessary). Air-fry at 350 degrees until cooked through, 12-15 minutes (Need wording on writing a tip if the customer wants to use aluminum foil in air fryer basket)
Meanwhile, in a medium bowl, combine tomatoes, scallions, basil paste, a drizzle of olive oil and garlic powder. Taste and season with salt and pepper.
To the cooked farro, add 2 TBSP butter (4 TBSP for 4), remaining italian seasoning, roasted garlic and onion paste, a pinch of salt and pepper.
Divide farro and zucchini between plates; Top farro with chicken. Spoon bruschetta topping over chicken. Serve.
