Chicken Caprese Salad
Easy Orange Rolls
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp Montreal steak seasoning
- 2 Tbsp olive oil
- 1 (6-oz) pkg spring mix lettuce
- ½ (1-oz) pkg fresh basil, chopped
- ½ (8-oz) pkg fresh mozzarella cheese pearls
- 2 Roma tomatoes, thinly sliced
- ¼ cup balsamic vinaigrette
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle chicken with steak seasoning.
- Cook chicken in hot oil in a nonstick skillet over medium-high heat 5 to 6 minutes per side or until done. Let stand 5 minutes; slice chicken.
- Toss together spring mix, basil, cheese, and tomatoes; divide between 2 plates.
- Drizzle with dressing, and top with chicken.
Side Dish Ingredients
- 1 (5-count) can refrigerated flaky layer biscuits
- 1 Tbsp granulated sugar
- 1 tsp orange zest
- 2 Tbsp butter, melted
- ¼ cup powdered sugar
- ½ Tbsp orange juice
Side Dish Instructions
- Preheat oven to 375°F. Separate biscuits, and cut each biscuit in half.
- Roll each biscuit into a rope; tie each rope in a loose knot, tucking ends underneath.
- Stir together granulated sugar and orange zest in a bowl. Brush tops of knots with butter; dredge in sugar mixture, and place on a greased baking sheet.
- Bake 10 minutes or until golden. Whisk together powdered sugar and orange juice; drizzle over hot rolls.
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