Canyon Ranch Blog

Crouton-Roasted Chicken Breast

Nutrition Information (per serving)

36 g
761 mg
20 g
15 g
3 g
113 mg

4 4-oz boneless, skinless chicken breasts
¼ tsp sea salt
¼ tsp freshly ground black pepper
¼ cup all purpose flour
1 lg egg, beaten
½ cup crushed whole-wheat croutons
2 Tbsp unsalted butter

Braised Cabbage with Fresh Thyme
1 tsp canola oil
2 Tbsp minced garlic
¼ cup minced shallots
8 cups green cabbage, shredded
2 Tbsp cooked, nitrate free turkey bacon, crumbled
½ tsp sea salt
¼ tsp freshly ground black pepper
1 Tbsp fresh thyme
1 cup low-sodium chicken stock
½ cup red wine
¼ cup shredded Swiss cheese

Croutons may be crushed by placing in a bag or between parchment paper and rolling with a rolling pin.
  1. Preheat oven to 350F. Pound chicken breasts to ½-inch thick.
  2. Season chicken with salt and pepper.
  3. Dredge chicken in flour, then in egg, then in crushed croutons.
  4. In a large oven-proof sauté pan over medium heat, melt butter. Add chicken and sear 1 minute on each side. Transfer sauté pan to oven and bake for 10 minutes, or until chicken reaches in internal temperature of 160F.
  5. In a large sauté pan over medium heat, sauté garlic and shallots in canola oil until shallots are translucent. Add cabbage, turkey bacon, salt, pepper and thyme and sauté for another minute. Deglaze the pan with chicken stock. Stir in red wine. Braise cabbage until softened. Remove from heat and stir in cheese.
  6. Evenly divide braised cabbage onto 4 plates and place chicken breasts on cabbage.
Croutons may be crushed by placing in a bag or between parchment paper and rolling with a rolling pin.
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