with Dill-Garlic Smashed Potatoes and Apple Slaw
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Yellow potato • Chicken breast • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Gala apple • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Mayonnaise (mustard, egg) (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) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Dill • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Tags
Chicken Breasts
2 unit(s)
Mayonnaise
4 tbsp
Panko Breadcrumbs
0.66 cup
Yellow Potato
450 g
Dill
7 g
Garlic Salt
4 g
Coleslaw Cabbage Mix
170 g
Gala Apple
1 unit(s)
Dijon Mustard
1 tbsp
White Wine Vinegar
0.5 tbsp
Cream
56 mL
Sugar
1 tsp
Pepper
0.125 tsp
Oil
1 tbsp
Salt
0.125 tsp
Butter
2 tbsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and cut potatoes into 1/2-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the pot, off heat.
- While potatoes cook, 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 half the garlic salt and pepper.
- To a shallow dish, add panko.
- Coat chicken all over with half the mayo.
- Working with one chicken breast at a time, press both sides into panko to coat completely.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp oil, then chicken.
- Pan-fry for 2-3 min per side, until golden. (NOTE: For 4 servings, cook in 2 batches, using 1 tbsp oil per batch.)
- Remove from heat, then transfer chicken to a parchment-lined baking sheet.
- Bake in the middle of the oven for 12-14 min, until cooked through.**
- Meanwhile, in a large bowl, combine remaining mayo, Dijon, half the vinegar (use all for 4 servings) and 1 tsp (2 tsp) sugar.
- Core, then grate apple.
- To the bowl with dressing, add coleslaw cabbage mix and grated apple.
- Season with salt and pepper, then toss to combine.
- Roughly chop 1 tsp (2 tsp) dill, then add to potatoes. (Like things herby? Add more dill!)
- Roughly mash 2 tbsp (4 tbsp) butter and cream into potatoes until slightly mashed. (NOTE: Smashed potatoes will still have a few chunks.)
- Season with remaining garlic salt and pepper, then stir to combine.
- Divide dill-garlic smashed potatoes, apple slaw and chicken schnitzel between plates.
1030
kcal
Calories
54
g
Fat
18
g
Saturated Fat
86
g
Carbohydrate
18
g
Sugar
8
g
Dietary Fiber
50
g
Protein
215
mg
Cholesterol
1200
mg
Sodium
1
g
Trans Fat
1950
mg
Potassium
100
mg
Calcium
5
mg
Iron
with Dill-Garlic Smashed Potatoes and Apple Slaw
with Dill-Garlic Smashed Potatoes and Apple Slaw
with Dill-Garlic Smashed Potatoes and Apple Slaw
with Dill-Garlic Smashed Potatoes and Apple Slaw
with Dill-Garlic Smashed Potatoes and Apple Slaw
with Dill-Garlic Smashed Potatoes and Apple Slaw
with Dill-Garlic Smashed Potatoes and Apple Slaw
with Dill-Garlic Smashed Potatoes and Apple Slaw
with Creamy Gravy, Mashed Potatoes, Broccoli and Cranberry Spread
