Skillet Chipotle Beef Chili Bowls with Lime Cilantro Crema
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15 Shop It! -
8 Mise It! -
16 Make It!
Chicken Parmesan Salad
Recipe Source:
Cook's Country 30 Minute Meals
Servings: 4
Shop It!
| Overbuy | Cost | Have it! |
|---|
Dairy
| Large Eggs | * | 3.68 | |
| Container Bocconcini Cheese or Fresh Mozzarella (1 cup) | * | 6.48 |
Pantry - Pasta & Pasta Sauces
| Jar Basil Pesto | * | 2.97 |
Produce
| 1 Lemon | 0.67 | ||
| 1 pint Cherry Tomatoes ( 1 1/2 cup) | 3.47 | ||
| Small Package Baby Arugula (5 cups) | 3.97 |
Meats
| 2 Chicken Breasts | 12.00 |
Pantry - Oils & Vinegars
| Vegetable Oil | * | 7.97 |
Pantry - Spices & Seasonings
| Salt and Pepper | * | 5.00 | |
| Panko Bread Crumbs | * | 2.17 |
Cost of All Ingredients$191.01
Cost Per Serving (All ingredients)$189.31
Overbuy and Pantry Investment10%
All prices in Canadian dollars and cost sourced from www.walmart.ca as of recipe publish date
Mise It!| Shallow Dish | 1 |
| 1 large egg | beaten |
| Shallow Dish | 2 |
| 1 c. Panko Bread Crumbs | |
| 1/4 tsp salt | |
| 1/4 tsp ground black pepper |
| Cutting Board | 3 |
| 2 chicken breasts |
| 12 inch nonstick skillet | 4 |
| 3 tbs vegetable oil |
| Mini Bowl | 5 |
| 3 tbs vegetable oil |
| Large Bowl | 6 |
| 1/4 c. pesto | |
| 1 tsp lemon zest | |
| 1 tbs lemon juice |
| Medium Bowl | 7 |
| 1 1/2 c. cherry tomatoes | cut in halves |
| 5 c. baby arugula | |
| 1 c. bocconcini or mozzarella | cut into 1/2 inch pieces |
Make It!| TOOLS |
| 2 Shallow Dishes Paper Towels 12 inch nonstick skillet Foil Serving Platter |
| DO | WITH | HOW | IMPORTANT |
| FOR THE CHICKEN | |||
| Combine | 2 | ||
| Cut/Trim | 3 | By cutting down the middle to create 2 cutlets | 1/2 inch thick |
| Pat/Season | Cutlets | Dry with paper towels. | Salt and Pepper both sides |
| Dip | 1 cutlet into 1 | ||
| Dredge/Press | 1 cutlet into 2 | UNTIL breadcrumbs adhere to the cutlet | |
| Set Aside | Coated Cutlet | Onto a plate | |
| Repeat | For each cutlet | UNTIL 4 are coated with breadcrumbs | |
| Heat | 4 | UNTIL shimmering | Medium Heat |
| Cook | 2 Coated cutlets | UNTIL golden brown and crispy | About 2 mins per side |
| Transfer/Tent | 2 Cooked Cutlets | To a paper towel lined plate and cover with foil | |
| Add/Heat | 5 to skillet | UNTIL shimmering | |
| Repeat/Cook | 2 Coated Cutlets | UNTIL golden brown and crispy | About 2 mins per side |
| Transfer/Tent | 2 Cooked Cutlets | To a paper towel lined plate and cover with foil | |
| Rest | 4 Cooked Cutlets | About 5 mins | |
| FOR THE SALAD | |||
| Whisk | 6 | ||
| Add/Toss | 7 to the pesto dressing | To combine | |
| Season | Salt and Pepper | To Taste | |
| Arrange | Salad with Dressing | On a serving platter | |
| Slice | Cooked Cutlets | Crosswise into 1/2 inch strips | |
| Place | Chicken Cutlet Strips | Over Salad | |
| SERVE | |||
Servings
4
Mise It!
7
Make It!
19
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