Newark

Prospect Farm Chicken topped with Joe’s Chimichurri Sauce.

If you’ve been looking for a meal loaded with the best ingredients the NEK has to offer, then the Newark Dinner Basket is for you. One bite of Prospect Farm chicken breasts smothered in Screaming Ridge Farm’s Chimichurri sauce is all it takes to introduce you to all-new, real-surprising fresh Vermont tastes.

$14

Newark Meal Preparation

Defrosting Time: 20 minutes, but not always necessary

Meal Prep Time: 20 minutes

Cook Time: 20 minutes

Defrosting Directions
Preparing meal the day after delivery

If the chicken is frozen and you are planning to prepare and serve this recipe the day after delivery, then place the package of chicken breasts in the refrigerator to defrost overnight and through the next day.

Preparing meal the day of delivery

If the chicken is frozen and you are planning to prepare and serve this recipe the day of delivery remove the chicken breasts from the refrigerator two hours before serving. Remove and set aside white butcher paper surrounding the cryovac packaging. Do not remove the chicken from this plastic packaging. With the poultry still inside the plastic packaging place it into a bowl in the sink. Run cold water into the bowl, covering chicken breasts and let sit for 10 min. Refill with fresh cold water. Repeat 3 times, every 10 minutes or until the chicken is soft and ready to cook.

Follow the recipe below to prepare the main dish of the Newark dinner.

Essential Kitchenware

Baking dish

Sauté skillet

Sauté skillet with cover

 

Main Dish One chicken breast per person

Ingredients

Prospect Farm Chicken Breasts

Screaming Ridge Farm Chimichurri Sauce

Ariston Extra Virgin Olive Oil

Ian’s Panko Breadcrumbs

Kosher Salt

Recipe

Before cooking check the oven to make sure one shelf sits in the middle for even cooking, then set temperature to 375°F to pre-heat.

Take chimichurri sauce from refrigerator and allow it to come to room temperature.

Rinse chicken breasts under cold running water and pat dry. Remove the skin or leave on. Keep bone on for flavor.

Place 2 tablespoons of chimichurri sauce, 1 teaspoon of olive oil in a shallow dish, and a scant teaspoon of salt into a shallow dish or plate. Add chicken breasts, turning to cover both sides. Allow chicken to rest in the marinade for 10 minutes, turning once. Make sure marinade seeps under the skin.

After marinating pour 1/2 bag of breadcrumbs onto the shiny side of the butcher paper.  Lay one chicken breast into the breadcrumbs. Turn chicken over and press crumbs into the surface of the other side. Cover thoroughly. Repeat until all chicken breasts are breaded.

Pour two tablespoons of oil in a baking dish. Roll the breaded chicken in the oil before arranging them in the baking dish. The extra coating of oil prevents the chicken from sticking to the dish.

Place dish on the middle rack of 375° oven and cook for 15 minutes. After 15 minutes turn chicken over gently and continue to cook for another 15 minutes.

For extra crispy breading, turn off the oven and finish chicken breasts under the broiler. Two minutes on a side should do it.

Chef’s Tips:

This recipe is for one but scaling up recipes is easy since dinner baskets come with the right amount of ingredients for the number of guests you are serving.

Use the white butcher paper shiny side up for meat preparation and the checker board paper to prep ingredients for side dishes.

The USDA website recommends poultry breasts be cooked to 165° F. or learn more at the USDA food safety site.

If you get creative with a recipe post your weekend chef tips to our Facebook page.

Vegetable Side Dish One cup per person

Ingredients

Asparagus

Scallions

Ariston Extra Virgin Olive Oil

Kosher Salt

Recipe

Rinse asparagus and scallions under cold water, drain, and pat dry. Remove ends of asparagus by bending and breaking off the tough white stalk on the bottom. Cut the ends off the scallions.

Add two teaspoons of extra virgin olive oil and a pinch of salt to the sauté pan and preheat over medium heat.

Cutting on the diagonal, work down from the tip of the asparagus to the base creating 2 inch slices. Cut scallions.

Add the asparagus to the pan, turn heat to medium high and arrange in a single layer. Gently turn the asparagus to coat them in oil. Add another pinch of salt to taste. Add scallions after asparagus have cooked for 3 minutes.

Cook for 5 to 7 minutes depending on how crispy or tender your prefer your vegetables.

Before serving add a teaspoon of chimichurri sauce and mix gently. Keep the sauce handy for those who want more.

Potato Side Dish One cup per person

Ingredients

Fingerling potatoes

Screaming Ridge Farm Chimichurri Sauce

Ariston Extra Virgin Olive Oil

Kosher Salt

Recipe

Rinse potatoes under cool running water, then pat dry.

Cut potatoes in half and in half again to make wedges. Sprinkle with a scant teaspoon of salt.

Prepare the sauté skillet by adding 1- 2 tablespoons of extra virgin olive oil in the bottom and heating on a medium high heat. When the oil is hot, add the potatoes arranging them in a single layer. Add more salt to taste. Cover for the next 8 minutes but stir once or twice to keep potatoes from sticking to the pan. Take the cover off for another 5 minutes to brown the potatoes. Test for doneness by piercing with a knife. The knife should easily slip through the potato. Before serving add a teaspoon of chimichurri sauce and mix gently. Keep the sauce handy for those who want more.