Balsamic Rosemary Chicken
with Pesto Garlic Toast & Broccoli
We believe pork chops are a canvas. Tonight’s palette for your palate: A saucy coating that includes fresh rosemary, tangy balsamic vinegar, and creamy garlic herb butter—because why choose one when you could have them all? Complement those chops with a side of pesto-garlic-herb toast and roasted broccoli, and you have yourself a dinner to Remem-brandt.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Broccoli
¼ ounce
Rosemary
1 unit
Demi-Baguette
(Contains Soy, Wheat)
10 ounce
Chicken Cutlets
1 unit
Chicken Stock Concentrate
5 teaspoon
Balsamic Vinegar
2 tablespoon
Garlic Herb Butter
(Contains Milk)
4 tablespoon
Pesto
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
2 teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 15-20 minutes.
• Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4 servings). • Pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer pork to a cutting board. Wipe out pan.
Swap in chicken for pork; cook until browned and cooked through, 3-5 minutes per side.
• Heat a drizzle of oil in same pan over medium-high heat. Add chopped rosemary; cook, stirring, until fragrant, 30 seconds. • Stir in stock concentrate, vinegar, ¼ cup water (⅓ cup for 4 servings), and 2 tsp sugar (4 tsp for 4). Bring to a simmer and cook, stirring occasionally, until slightly reduced, 3-4 minutes. Season generously with pepper. • Turn off heat. Stir in half the garlic herb butter until melted (you’ll use the rest in the next step).
• Mix pesto with remaining garlic herb butter. • Halve baguette lengthwise and toast; spread cut sides with pesto garlic herb butter. Season with salt and pepper. Halve on a diagonal. • Thinly slice pork crosswise. • Divide pork, garlic bread, and broccoli between plates. Top pork with balsamic rosemary pan sauce and serve.
Thinly slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
