Almond-Crusted Dijon Chicken
with Apple Cucumber Salad & Creamy Greek Dressing
- Eggs
- Milk
- Wheat
- Tree Nuts
In just 20 minutes you’ll have this gourmet dinner ready. Tender chicken with a Dijon mustard coating and buttery herb-almond crust roasts to golden perfection. It’s served with a crisp and refreshing salad of apple, cucumber, and shallot tossed in cool, creamy tzatziki dressing.
Ingredients
1 unit
Baby Lettuce
1 unit
Granny Smith Apple
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
1 unit
Mini Cucumber
12 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
½ teaspoon
Dried Oregano
2 teaspoon
Dijon Mustard
2 ounce
Tzatziki Sauce
1 unit
Shallot
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
-
Finely chop almonds. Dry lettuce thoroughly; trim and discard root end, then chop leaves into bite-size pieces. Halve, core, and thinly slice apple. Trim and thinly slice cucumber into rounds. Halve, peel, and thinly slice shallot.
-
Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. Let cool slightly, then stir in almonds, panko, half the oregano (all for 4), salt, and pepper.
-
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 almond coating, pressing to adhere (no need to coat the undersides).
-
Roast on top rack until browned and cooked through, 15-20 minutes.
-
While chicken roasts, in a large bowl, combine tzatziki and Greek vinaigrette.
-
Add lettuce, apple, cucumber, and shallot; toss until well coated.
-
Divide salad and chicken between plates in separate sections; serve.
