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Quickest Crispy Chicken

Quickest Crispy Chicken

with Cranberry Arugula Salad and Garlic Toasts

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This chicken doesn’t just cross the road. It races down it at lightning speed. You can have these crispy, breadcrumb-coated cutlets on the table in 20 minutes flat (and that includes the toasty garlic bread and green salad that come on the side). The only thing we suggest slowing down for is savoring all those scrumptious flavors once they’re on your plate.

Allergens:WheatSoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 clove

Garlic

1 tablespoon

Italian Seasoning

2 unit

Demi Baguette

(ContainsWheat, Soy)

¼ cup

Panko Breadcrumbs

(ContainsWheat)

10 ounce

Chicken Breasts

1 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Roma Tomato

1 unit

Lemon

2 ounce

Arugula

1 ounce

Dried Cranberries

Not included in your delivery

2 tablespoon

Butter

(ContainsMilk)

2 tablespoon

Vegetable Oil

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3264 kJ
Calories780 kcal
Fat38 g
Saturated Fat12 g
Carbohydrate71 g
Sugar17 g
Dietary Fiber8 g
Protein40 g
Cholesterol145 mg
Sodium580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Baking Sheet
Large Pan
Paper Towel
Plate
Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven or toaster oven to 400 degrees. Mince or grate garlic. Put garlic, 2 TBSP butter, and 1 tsp Italian seasoning in a small, microwave-safe bowl (we’ll use the rest of the seasoning later). Heat in microwave until butter is melted, about 30 seconds.

2

Halve baguettes lengthwise and place on a baking sheet cut-side up. Brush with garlic butter. Toast in oven or toaster oven until golden brown, 8-10 minutes.

3

Heat 2 TBSP oil in a large pan over medium-high heat (use a nonstick pan if you have one). Mix together panko and remaining Italian seasoning on a plate. Season with salt and pepper. Place chicken on another plate and season with salt and pepper. Brush all over with 1 TBSP sour cream (we sent more). Dip into panko mixture, pressing to adhere.

4

Add chicken to pan and cook until no longer pink in center and panko is golden brown, 2-4 minutes per side. Remove from pan and set aside on a paper-towel-lined plate.

5

While chicken cooks, cut tomato into wedges. Halve lemon; cut one half into wedges. Toss tomato, cranberries, and arugula with a squeeze of lemon and a large drizzle of olive oil in a medium bowl. Season with salt, pepper, and more lemon (to taste).

6

Divide chicken, salad, and garlic toasts between plates. Serve with lemon wedges on the side for squeezing over.