avec purée de patates douces
Préparer un poulet croustillant n’est pas si difficile lorsqu’on suit quelques étapes simples. Le résultat: du poulet croustillant, accompagné d’une purée onctueuse de patates douces et de haricots verts parfumés à l’ail. Ingrédients : Poitrine de poulet • Pomme de terre à chair jaune • Haricots verts • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Mayonnaise (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) (moutarde, œuf) • Amandes • Chapelure panko (farine de blé blanchie, levure, sucre, sel) (blé) • Mélange d’épices acidulé à l’ail (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) (sulfites) • Ail.
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Amandes, tranchées
28 g
Chapelure panko
0.33 cup
Mayonnaise
2 tbsp
Pommes de terre à chair jaune
300 g
Gousses d'ail
2 unit(s)
Mélange d’épices acidulé à l’ail
1 tbsp
Crème
56 mL
Haricots verts
170 g
Huile
1 tbsp
Sel
0.25 tsp
Beurre non salé
2 tbsp
Poivre
0.25 tsp
- 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 potatoes into 1/2-inch pieces.
- Add 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 potatoes to the same pot, off heat.
- Mash 1 tbsp (2 tbsp) butter and cream into potatoes until smooth. Season with salt and pepper, to taste.
- 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 until melted, 1 min.
- 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, stirring occasionally, until tender, 5-6 min.
- Divide garlic green beans, creamy potato mash and almond-crusted chicken between plates.
850
kcal
Calories
50
g
Fat
17
g
Saturated Fat
52
g
Carbohydrate
7
g
Sugar
8
g
Dietary Fiber
49
g
Protein
200
mg
Cholesterol
730
mg
Sodium
1
g
Trans Fat
1600
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
avec écrasé de pommes de terre et brocoli à l'ail
