Almond-Crusted Chicken

Family Friendly

with Creamy Sweet Potato Mash

10 min

Difficulty: 1/3

Canadian

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 sweet potato mash and garlicky Brussels sprouts.

Allergens

Almonds

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Sesame

Fish

Utensils

Shallow Dish

Parchment Paper

Baking Sheet

Large Pot

Measuring Spoons

Strainer

Potato Masher

Large Non-Stick Pan

Tags

Family Friendly

Ingredients

Chicken Breasts

2 unit(s)

Almonds, sliced

28 g

Panko Breadcrumbs

0.25 cup

Mayonnaise

2 tbsp

Sweet Potato

2 unit(s)

Garlic, cloves

2 unit(s)

Zesty Garlic Blend

1 tbsp

Cream

56 mL

Brussels Sprouts

170 g

Oil

1 tbsp

Salt

0.25 tsp

Unsalted Butter

2 tbsp

Pepper

0.25 tsp

Preparation

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 sweet potatoes into 1/2-inch pieces.
Add sweet 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 sweet potatoes to the same pot, off heat.
Mash 1 tbsp (2 tbsp) butter and cream into sweet potatoes until smooth. Season with salt and pepper, to taste.

Meanwhile, thinly slice Brussels sprouts
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 sliced Brussels sprouts, 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.