Asiago Baked Chicken
with Roasted Zucchini & Mushroom Cream Haricots Verts
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 basil. On the side, a serving of roasted haricots verts, cloaked in an umami-rich porcini and cremini mushroom cream sauce.
Refer to the back of the meal sleeve for precise heating instructions for your meal.
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