with cranberry balsamic sprouts and potatoes
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Irish Chicken Breast
320 grams
Breadcrumbs
1 pack(s)
Hazelnuts
10 grams
Potatoes
600 grams
Mayo
1 sachet(s)
Brussels Sprouts
250 grams
Balsamic Glaze
1 sachet(s)
Cranberry Chutney
1 sachet(s)
Paprika
1 sachet(s)
Oil
1 tbsp
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Milk
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks, and pop them onto a lined baking tray.
- Toss with paprika, salt, pepper and a drizzle of oil. Spread out in a single layer.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
- Bash or finely chop the hazelnuts.
- In a bowl, mix half the hazelnuts with the breadcrumbs and 1 tbsp oil (per 2P).
- Lay the chicken alongside the fennel on the baking tray. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Spread the mayo over the top of the chicken then press the hazelnut crumb on top.
- Bake in the oven until cooked through, 25-30 mins.
- Trim the Brussels sprouts and halve through the root.
- Place a pan over medium heat with a drizzle of oil.
- Once hot, add the sprouts and season with salt and pepper.
- Fry until starting to brown, 3-4 mins. Add a splash of water then cover with a lid or some foil. Cook until tender, 4-5 mins.
- Remove the pan from the heat and stir through the balsamic glaze, cranberry chutney and remaining hazelnuts. Season to taste with salt and pepper.
- Dish up a helping of crispy roast potatoes.
- Serve the crumbed chicken and cranberry balsamic sprouts alongside.
2962
kJ
Energy (kJ)
708
kcal
Energy (kcal)
19
g
Fat
3.9
g
of which saturates
87.2
g
Carbohydrate
15.6
g
of which sugars
13.4
g
Dietary Fiber
51.9
g
Protein
0
mg
Cholesterol
8.5
g
Salt
