Asiago Baked Chicken

Tonight’s crunchy baked chicken starts with a brine to ensure it stays moist and tender. It’s then coated in a rosemary and asiago cheese crust, baked until golden brown, and then served over a tender bed of roasted zucchini and red onion, seasoned with fresh basil. On the side, a serving of roasted green beans, cloaked in an umami-rich porcini and cremini mushroom cream sauce.

Ingredients: chicken breast, green beans, zucchini, shredded asiago cheese (pasteurized cow’s milk, cheese cultures, salt, enzymes), natamycin (a natural mold inhibitor)), crimini mushrooms, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), red onions, vegan mayonnaise (sunflower oil, organic aquafaba (water, chickpeas), fair trade organic cane sugar, sea salt, distilled vinegar, water, organic lemon juice, acacia gum, xanthan gum, black pepper), unsalted butter, olive oil, almond flour, onions, roasted garlic oil (olive oil, garlic), garlic, sea salt, granulated garlic, basil, granulated onion, black pepper, toasted onion powder, dried porcini powder, rosemary, smoked black pepper, oregano, dried parsley, crushed red pepper flakes