avec purée de pommes de terre onctueuse
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
Tags
Poitrines de poulet
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
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