Cooking
Thaw in fridge. Grill: Heat grill to medium. Clean and oil racks. Melt butter in a saucepan over medium-low heat. Simmer 5 min. whisking occasionally; set aside 3 Tbsp. for serving (1 ½ Tbsp. for Split Orders). Remove chick’n from marinade, discarding marinade. Baste lightly with butter. Grill, covered, 2 min. Turn, baste, and grill approx. 2 min, until heated through. Oven: Spray pan. Baste with melted butter. Broil 3-4 inches from heat, approx. 2 min. per side. To serve: Drizzle with reserved butter. Briefly heat Rosemary Focaccia on grill or in oven & slice.
Ingredients
Plant-based “chick’n”, lemon juice, Dijon mustard, butter, garlic, fresh rosemary, pepper, rosemary focaccia
| Amount Per Serving | ||
|---|---|---|
| Calories | 242 | |
| Total Fat | 10g | |
| Saturated Fat | 5g | |
| Cholesterol | 21mg | |
| Sodium | 754mg | |
| Total Carbohydrate | 9g | |
| Fiber | 4g | |
| Sugar | 1g | |
| Protein | 23g | |
This is a guideline only. The information provided may not include all allergens nor list all the sub-ingredients in pre-prepared ingredients. For more information about specific ingredients, please contact your nearest SupperWorks location.
