avec purée de pommes de terre onctueuse
Ingrédients : Pomme de terre Russet • Poitrines de poulet biologique • Haricots vert • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Chapelure panko (blé) (farine de blé, sucre, levure, sel) • Amandes • Mayonnaise (moutarde, œuf) (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) • Mélange d’épices acidulé à l’ail (sulfites) (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) • Ail.
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Tags
Poitrines de poulet bio
2 unit(s)
Amandes, tranchées
28 g
Chapelure panko
0.33 cup
Mayonnaise
2 tbsp
Pomme de terre Russet
2 unit(s)
Gousses d'ail
2 unit(s)
Mélange d’épices acidulé à l’ail
7 g
Crème
56 mL
Haricots verts
170 g
Huile
1 tbsp
Sel
0.25 tsp
Beurre
2 tbsp
Poivre
0.25 tsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Finely chop almonds.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then panko and almonds. Toast for 2-3 min, stirring often, until golden.
- 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 chicken 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, then drizzle with 1/2 tbsp (1 tbsp) oil.
- Roast chicken in the middle of the oven for 18-20 min, until golden and cooked through.**
- Remove any brown spots from potatoes, then peel and cut into 1-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. Cook for 10-12 min, until fork-tender.
- 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.
- 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 for 1 min, until melted.
- 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 for 5-6 min, stirring occasionally, until tender.
- Divide garlic green beans, creamy potato mash and almond-crusted chicken between plates.
940
kcal
Calories
51
g
Fat
18
g
Saturated Fat
70
g
Carbohydrate
7
g
Sugar
8
g
Dietary Fiber
52
g
Protein
205
mg
Cholesterol
700
mg
Sodium
1
g
Trans Fat
1950
mg
Potassium
150
mg
Calcium
5.5
mg
Iron
avec pommes de terre, haricots verts et sauce à la crème de poulet
