Bruschetta Chicken with Ricotta Crostini, Asparagus and Chocolate Lava Cake

Celebrate a special evening with a restaurant-quality three-course dinner made right at home. This menu starts with creamy ricotta and hot honey crostini, followed by succulent bruschetta chicken paired with lemony asparagus and rich bacon mashed potatoes. Finish on a sweet note with a gooey chocolate lava cake.

Whether you’re dressing up for a formal date night or enjoying a cozy night in, this meal is designed to impress without the stress. With simple steps and fresh ingredients, you can focus on the company and the delicious food.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.75 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Wash and dry all produce. Cut potatoes into 1-inch chunks. Trim asparagus ends. Halve the demi-baguette lengthwise. Dice tomato. Zest and juice lemon. Finely chop walnuts.
2. Toss potatoes with a drizzle of olive oil, salt and pepper. Spread on a baking sheet. Roast for 20 minutes, then flip and add asparagus to the sheet. Continue roasting until potatoes are golden and asparagus is tender, about 10 more minutes.
3. While vegetables roast, cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels. Once cool, crumble or chop.
4. In a small bowl, combine ricotta, half the lemon zest, a pinch of salt and pepper. In another bowl, mix diced tomato, remaining lemon zest, a squeeze of lemon juice and a pinch of salt.
5. Place baguette halves on a baking sheet, cut side up. Toast in oven until lightly golden, about 5 minutes. Spread ricotta mixture on toasted baguette, drizzle with hot honey and top with chopped walnuts. Set aside.
6. In a shallow dish, combine panko breadcrumbs, Italian seasoning and a pinch of salt and pepper. Pat chicken cutlets dry, then coat each side with the breadcrumb mixture.
7. Heat a large skillet over medium-high heat with 1 tsp cooking oil. Cook chicken until golden and cooked through, about 4-5 minutes per side. Remove from skillet and let rest.
8. In the same skillet, add 2 tbsp butter and melt. Add the roasted potatoes and asparagus, toss to coat. Stir in the green herb blend and remaining lemon juice. Season with salt and pepper.
9. Serve chicken alongside the asparagus and potatoes. Garnish with crumbled bacon. Enjoy with the ricotta crostini and chocolate lava cake for dessert.

Recipe Tips

FAQ

Can I substitute the chicken cutlets with another protein?

Yes, you can use boneless skinless chicken breasts (pounded to even thickness) or even pork cutlets. Adjust cooking time as needed.

What can I use instead of hot honey?

Regular honey mixed with a pinch of red pepper flakes works well as a substitute.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken and vegetables in a skillet or oven.