Ingredients (Included) Pesto Chicken
Pesto Chicken with Garlic Green Beans & Caprese Salad
10 min
2
SERVES
PREP
20 min COOK
easy SKILL
Ingredients (Included) •
Boneless Skinless Chicken Breasts (2 filets)
•
Pesto Sauce (2 oz.)
•
Green Beans (12 oz.)
•
Minced Garlic (1 oz.)
•
Vine Ripe Tomatoes (2 ct.)
•
Mozzarella Cheese Ball (1 ct.)
•
Fresh Basil (.75 oz.)
•
Olive Oil
•
Balsamic Vinegar
92789
ITEM #
Spice Level Mild
Nutritional attributes Gluten Free High in Protein
Suggested wine pairing Chardonnay Chianti
Suggested Preparation Instructions (See reverse side)
Use within 3 days of delivery or pick up. ALLERGENS: Dairy (mozzarella cheese, pesto sauce); Pine Nuts (pesto sauce).
www.CobornsDelivers.com [email protected] 763.971.4900
Suggested Preparation Instructions (In recommended order) 1: Chicken OVEN (recommended) Preheat oven to 375 degrees. Remove chicken breasts from packaging and pat both sides dry with a paper towel. Place chicken in an 8x8 baking pan (optional: line the pan with aluminum foil). Using a butter knife or spoon, generously spread pesto sauce over the top of both chicken breasts. Bake for 20 minutes and serve.
STOVE TOP Remove chicken breasts from packaging and pat both sides dry with a paper towel. Place a medium skillet pan over medium-low heat. Add 1 tsp of olive oil to pan. Using a spatula, spread the oil and coat the bottom of the pan. Place chicken in heated pan for 5 minutes uncovered. Turn chicken over, the sides facing up should be lightly browned. Using a butter knife or spoon generously spread pesto sauce over the top of both chicken breasts. Cover the pan and continue to cook for 7 minutes. Remove from heat and serve.
2: Salad Wash the tomatoes and dry with a paper towel. Slice both tomatoes and the mozzarella cheese ball into ¼ –inch slices. Using two small salad plates, layer the cheese and tomato slices (alternating) on the plates. Pluck 4-5 large basil leaves from the stems. Stack the leaves together and roll them from the long edge into a tight tube. Starting at the end of the leaf tube cut thin slices to create ribbons of basil. Just before serving, drizzle a small amount of olive oil and balsamic vinegar (you can add more to taste) over the top of the tomato and cheese slices. Scatter the basil ribbons on top.
3: Green Beans STOVE TOP Add a ¹⁄3 cup of water to a medium skillet pan and place over medium-high heat. When the water begins to bubble and steam, using tongs remove green beans from packaging, add to the pan and cover. Steam for 3 minutes. Remove the cover and let beans continue to cook 1 minute. Turn the heat down to medium-low and allow the remaining water to cook off. Then add 1 tablespoon of olive oil (1 packet) and the minced garlic, stir together. Continue to stir for 2 minutes to cook the garlic just until soft (don’t let the garlic brown). Remove from heat and serve.
Use within 3 days of delivery or pick up. ALLERGENS: Dairy (mozzarella cheese, pesto sauce); Pine Nuts (pesto sauce).
www.CobornsDelivers.com [email protected] 763.971.4900
10 min
2
SERVES
PREP
20 min COOK
easy SKILL
Ingredients (Included) •
Boneless Skinless Chicken Breasts (2 filets)
•
Pesto Sauce (2 oz.)
•
Green Beans (12 oz.)
•
Minced Garlic (1 oz.)
•
Vine Ripe Tomatoes (2 ct.)
•
Mozzarella Cheese Ball (1 ct.)
•
Fresh Basil (.75 oz.)
•
Olive Oil
•
Balsamic Vinegar
92789
ITEM #
Spice Level Mild
Nutritional attributes Gluten Free High in Protein
Suggested wine pairing Chardonnay Chianti
Suggested Preparation Instructions (See reverse side)
Use within 3 days of delivery or pick up. ALLERGENS: Dairy (mozzarella cheese, pesto sauce); Pine Nuts (pesto sauce).
www.CobornsDelivers.com [email protected] 763.971.4900
Suggested Preparation Instructions (In recommended order) 1: Chicken OVEN (recommended) Preheat oven to 375 degrees. Remove chicken breasts from packaging and pat both sides dry with a paper towel. Place chicken in an 8x8 baking pan (optional: line the pan with aluminum foil). Using a butter knife or spoon, generously spread pesto sauce over the top of both chicken breasts. Bake for 20 minutes and serve.
STOVE TOP Remove chicken breasts from packaging and pat both sides dry with a paper towel. Place a medium skillet pan over medium-low heat. Add 1 tsp of olive oil to pan. Using a spatula, spread the oil and coat the bottom of the pan. Place chicken in heated pan for 5 minutes uncovered. Turn chicken over, the sides facing up should be lightly browned. Using a butter knife or spoon generously spread pesto sauce over the top of both chicken breasts. Cover the pan and continue to cook for 7 minutes. Remove from heat and serve.
2: Salad Wash the tomatoes and dry with a paper towel. Slice both tomatoes and the mozzarella cheese ball into ¼ –inch slices. Using two small salad plates, layer the cheese and tomato slices (alternating) on the plates. Pluck 4-5 large basil leaves from the stems. Stack the leaves together and roll them from the long edge into a tight tube. Starting at the end of the leaf tube cut thin slices to create ribbons of basil. Just before serving, drizzle a small amount of olive oil and balsamic vinegar (you can add more to taste) over the top of the tomato and cheese slices. Scatter the basil ribbons on top.
3: Green Beans STOVE TOP Add a ¹⁄3 cup of water to a medium skillet pan and place over medium-high heat. When the water begins to bubble and steam, using tongs remove green beans from packaging, add to the pan and cover. Steam for 3 minutes. Remove the cover and let beans continue to cook 1 minute. Turn the heat down to medium-low and allow the remaining water to cook off. Then add 1 tablespoon of olive oil (1 packet) and the minced garlic, stir together. Continue to stir for 2 minutes to cook the garlic just until soft (don’t let the garlic brown). Remove from heat and serve.
Use within 3 days of delivery or pick up. ALLERGENS: Dairy (mozzarella cheese, pesto sauce); Pine Nuts (pesto sauce).
www.CobornsDelivers.com [email protected] 763.971.4900
