Serves 4
- 8 oz grape tomatoes
- 2 lemons
- 1 C Panko breadcrumbs
- 2 tsp Italian seasoning
- 4 oz arugula
- 2 Tbsp finely chopped shallot
- 2 yellow squashes
- 24 oz chicken breast
- 8 Tbsp sour cream
- Olive oil
- Salt and pepper
Preheat oven to 425. Halve tomatoes lengthwise. Slice squash crosswise into 1/4 inch thick rounds.
Toss squash, a drizzle of olive oil, and a pinch of salt and pepper on a baking sheet. Toast in oven until lightly browned, 10-15 minutes, flipping halfway through.
Butterfly chicken. Season panko crumbs with salt, pepper and Italian seasoning. Brush chicken with sour cream, then press into panko crumbs.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 3-4 minutes per side.
Place chopped shallot, juice from one lemon half, and a large drizzle of olive oil in a large bowl. Whisk to combine. Season with salt and pepper. Add arugula and tomatoes and toss to coat.
Thinly slice chicken. Divide salad between plates. Top with squash and chicken. Serve with lemon wedges to the side for squeezing over.
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