Cassoulet with Toasted Baguette and Arugula Parm Salad with Lemon Dressing COMPLIANT
- Wheat
- Milk
- Soy
Ingredients
4 ounce
Arugula
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Tomato Paste
1 unit
Onion
1 unit
Cannellini Beans
2 unit
Chicken Stock Concentrate
1 unit
Lemon
1 unit
Parmesan Cheese Block
(Contains: Milk)
1 tablespoon
Herbes de Provence
12 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
1 unit
Demi-Baguette
(Contains: Wheat, Soy)
4 ounce
Bacon
Not included in your delivery
3 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Halve, peel, and finely dice onion. Drain and rinse cannellini beans. Quarter lemon.
Slice bacon crosswise into ½-inch pieces. Pat chicken dry with paper towels and cut into 1-inch pieces.
Heat a drizzle of oil in a large pan, preferably non-stick, over medium-high heat. Add bacon and cook, stirring occasionally, until browned, about 3-4 minutes. Using a slotted spoon, tranfer to a paper-towel lined plate. Lower heat to medium and add diced chicken, onion, 1 tsp herbs de provence (2 tsp for 4 servings), salt and pepper and cook, stirring occasionally, until chicken is golden brown, about 3-4 minutes. Add tomato paste and cook, stirring constantly, until fragrant and darkened, about 30-60 seconds. Add cannellini beans, garlic powder, dijon, 1/2 tsp sugar (1 tsp for 4), stock concentrate and 1 1/2 cups water (3 cups for 4). Allow mixture to cook, stirring occasionally, until thickened, about 4-5 minutes. Stir in bacon and remove from heat. Taste and season with salt and pepper.
While chicken and vegetables are cooking, in a small bowl combine panko, 1 TBSP olive oil (2 TBSP for 4), salt and pepper.
Tranfer chicken mixture to an 8x8 casserole dish and top with panko mixture. Place on top rack in the oven and cook until top is golden brown, about 5-10 minutes.
Meanwhile, slice baguette in half lengthwise, drizzle with olive oil and toast. Once toasted, slice in half diagnolly.
In a large bowl, add half of the lemon juice, 2 TBSP olive oil (4 TBSP for 4) , a pinch of salt and pepper; grate half of the parmesan cheese into the dressing and whisk to combine. Add arugula and toss in dressing; grate remaining parmesan cheese on top.
Serve cassoulet family style with toasted baguette and arugula-parm salad.
