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.
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Amandes, tranchées
28 g
Chapelure panko
0.25 cup
Mayonnaise
2 tbsp
Patates douces
2 unit(s)
Gousses d'ail
2 unit(s)
Mélange d’épices acidulé à l’ail
1 tbsp
Crème
56 mL
Choux de Bruxelles
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.**
- Meanwhile, peel, then cut sweet potatoes into 1/2-inch pieces.
- Add sweet 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 sweet potatoes to the same pot, off heat.
- Mash 1 tbsp (2 tbsp) butter and cream into sweet potatoes until smooth.
- Season with salt and pepper, to taste.
- Meanwhile, thinly slice Brussels sprouts
- 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 sliced Brussels sprouts, 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 Brussels sprouts, creamy sweet potato mash and almond-crusted chicken between plates.
870
kcal
Calories
51
g
Fat
18
g
Saturated Fat
56
g
Carbohydrate
11
g
Sugar
11
g
Dietary Fiber
49
g
Protein
205
mg
Cholesterol
790
mg
Sodium
1
g
Trans Fat
1650
mg
Potassium
175
mg
Calcium
4
mg
Iron
avec écrasé de pommes de terre et brocoli à l'ail
