NEW: Herb Chicken & Brussels Sprout Caesar

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates.Preheat your oven to 425 degrees fahrenheit.
2. Cut open the package of chicken (a) and place on a plate. Season on both sides with a generous pinch of salt & pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the chicken breast in the pan and sear for 2 minutes, then use tongs to turn the chicken over and sear the other side for 2 minutes
3. (if you are preparing 4+servings, sear the chicken for 3 minutes per side).
4. After searing, place the chicken on a clean plate. Carefully wipe out the pan you were using for the chicken. Pour a generous amount of oil into the pan. Add the brussels sprouts (b) to the pan. Make sure each sprout is touching the bottom of the pan. Season with a pinch of salt and pepper. Sear the sprouts for 1 minute, then turn them over with tongs and sear the other side for 1 minute.
5. After searing the sprouts, add the chicken breast on top of the sprouts and place the pan in your preheated 425 degree oven. Bake for 7-9 minutes.
6. When the chicken is done, remove the pan from the oven. Place the chicken on a cutting board to rest. Place the pan of brussels sprouts on your stovetop. Add the croutons (c) to the brussels sprouts. Toss to combine.
7. Pour the caesar dressing (d) and half of the grana padano cheese (e) on top of the brussels sprouts and croutons. Add a generous pinch of black pepper. Mix well with tongs to coat everything with cheese and dressing.
8. Spoon the caesar salad on to your serving plates. Slice the chicken breast into 1/2 inch thick slices and place on top of the salad. Sprinkle the remaining cheese over the dish.