Cilantro-Crusted Chicken

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

30 g
212 mg
28 g
5 g
3 g
73 mg

4 4-oz boneless, skinless chicken breasts

Cilantro Breading
½ cup Panko bread crumbs
2 Tbsp chopped fresh cilantro
1 tsp extra-virgin olive oil
1 tsp sea salt
1 tsp freshly ground black pepper

2 tsp extra-virgin olive oil
2 med ears corn, kernels shaved from cob
2 tsp chopped fresh cilantro
¼ tsp sea salt
Pinch freshly ground black pepper
1 cup Spicy Carrot Puree

  1. Preheat oven to 400F. 
  2. In a small bowl, combine all ingredients for cilantro breading. Coat chicken breasts in the breading. In a large sauté pan over medium heat, sauté chicken in 1 teaspoon of olive oil for 1 minute on each side. Transfer chicken to a baking dish and bake for 15 to 20 minutes, or until chicken reaches an internal temperature of 165F.
  3. Using sauté pan from chicken, heat remaining teaspoon of olive oil, over medium heat. Sauté the shaved corn kernels and cilantro until heated through. Season with salt and pepper.
  4. Place ¼ cup of Spicy Carrot Puree on each of 4 plates. Evenly divide the sautéed corn over top of puree on each plate. Top each with cooked chicken breast.  
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.