with Creamy Potato Mash
Making crispy, almond- and panko-coated chicken is surprisingly easy when you follow our simple steps. The end result? Crunchy, savoury chicken served with a creamy potato mash and garlicky green beans. Ingredients: Chicken breast • Yellow potato • Green beans • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Almonds • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Garlic.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Almonds, sliced
28 g
Panko Breadcrumbs
0.33 cup
Mayonnaise
2 tbsp
Yellow Potato
300 g
Garlic, cloves
2 unit(s)
Zesty Garlic Blend
1 tbsp
Cream
56 mL
Green Beans
170 g
Oil
1 tbsp
Salt
0.25 tsp
Unsalted Butter
2 tbsp
Pepper
0.25 tsp
- Finely chop almonds.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then panko and almonds. Toast, stirring often, until golden, 2-3 min.
- Remove from heat.
- Transfer almond-panko breading to a shallow dish.
- Season with salt and pepper, then stir to combine.
- Pat chicken dry with paper towels.
- Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper.
- Coat all over with mayo.
- Working with one chicken breast at a time, press both sides into almond-panko breading to coat completely.
- Transfer coated chicken to a parchment-lined baking sheet and drizzle with 1/2 tbsp (1 tbsp) oil.
- Roast chicken in the middle of the oven, until golden-brown and cooked through, 18-20 min.**
- Peel, then cut potatoes into 1/2-inch pieces.
- Add potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl).
- Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min.
- Drain and return potatoes to the same pot, off heat.
- Mash 1 tbsp (2 tbsp) butter and cream into potatoes until smooth. Season with salt and pepper, to taste.
- Meanwhile, trim green beans.
- Peel, then mince or grate garlic.
- Reheat the same pan (from step 1) over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 1 min.
- Add green beans, garlic, Zesty Garlic Blend and 2 tbsp (4 tbsp) water. Season with salt and pepper, then stir to combine.
- Cover and cook, stirring occasionally, until tender, 5-6 min.
- Divide garlic green beans, creamy potato mash and almond-crusted chicken between plates.
850
kcal
Calories
50
g
Fat
17
g
Saturated Fat
52
g
Carbohydrate
7
g
Sugar
8
g
Dietary Fiber
49
g
Protein
200
mg
Cholesterol
730
mg
Sodium
1
g
Trans Fat
1600
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
