Maple Leaf Prime® Creamy Parmesan Chicken Tenderloins served on a bed of fresh vegetables, infused with the rich flavours of chopped basil and shaved Parmesan.
|1||Box Maple Leaf Prime® Creamy Parmesan Chicken Tenderloins with Herb Alfredo Finishing Sauce|
|1||Red pepper, sliced|
|1||Green pepper, sliced|
|1||Red onion, sliced|
|2||Cloves garlic, minced|
|250 ml||Cherry tomatoes|
|15 ml||Dried basil|
|30 ml||Olive oil|
|30 ml||Balsamic vinegar|
|5 ml||Sea salt|
|30 ml||Chopped fresh basil leaves|
|50 ml||Shaved Parmesan cheese|
PREHEAT oven to 350°F (180°C).
COMBINE all ingredients except chicken, fresh basil and Parmesan cheese in a large bowl; toss to coat.
SPREAD veggies on a large parchment paper or aluminum foil lined baking sheet and bake for 10 minutes. Stir vegetables, continue to cook for a further 15 to minutes.
PLACE chicken on a separate parchment paper or aluminum foil lined baking sheet and bake for 20 minutes until chicken reaches an internal temperature of 165°F (74°C).
PLACE unopened finishing sauce packet in a bowl of boiling water, let sit for 5 minutes to heat. Meanwhile, transfer roasted vegetables to a platter and sprinkle with basil and Parmesan.
TOSS chicken in Herb Alfredo sauce and add to platter.
ADD A SIDE: Cook rice and serve with chicken and vegetables.
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