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Almond-Crusted Chicken

Almond-Crusted Chicken

with Sweet Potato Maple Mash

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Making almond and panko coated crispy chicken is surprisingly quick and easy when you follow our few simple steps. Your end product will be savoury and crunchy almond-panko coated chicken breast with a smooth sweet potato maple mash and flavour-packed garlicky beans.

Tags:Family
Allergens:Tree Nut/NoixWheat/BléEgg/OeufSulphites/SulfiteMustard/MoutardeMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Breasts

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

340 g

Sweet Potato

2 tbsp

Maple Syrup

6 g

Garlic

170 g

Green Beans

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3096 kJ
Calories740 kcal
Fat38 g
Saturated Fat11 g
Carbohydrate56 g
Sugar17 g
Dietary Fiber9 g
Protein45 g
Cholesterol165 mg
Sodium570 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Sheet
Paper Towel
Parchment Paper
Medium Pot
Garlic Press
Potato Masher
Strainer
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 425°F and wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Finely chop almonds. Heat a large non-stick pan over medium-high heat. When hot, add almonds to dry pan. Toast, stirring often, until golden, 1-2 min. Transfer to a shallow dish. Add 1/2 tbsp oil (dbl for 4ppl), then panko, to the same pan. Toast, stirring often, until golden, 1-2 min. Remove pan from heat. Add toasted panko to the shallow dish with almonds. Season with salt and pepper. Stir to combine.

2

Pat chicken dry with paper towels. Carefully slice into centre of each chicken breast – parallel to cutting board – leaving 1-inch intact on the other end. Open up chicken like a book. Coat chicken all over with mayo. Press firmly into almond-panko mixture and cover all sides. Transfer coated chicken breasts to a parchment-lined baking sheet and drizzle over 1/2 tbsp oil (dbl for 4ppl).

3

Bake chicken in middle of oven, until golden-brown and cooked through, 20-25 min.** Meanwhile, combine sweet potatoes with 2 tsp salt and enough water to cover (approx. 1 inch) in a medium pot. (NOTE: Use same for 4ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 12-15 min.

4

While sweet potato cooks, trim beans. Peel, then mince or grate garlic. Heat the same pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4ppl), then beans. Cook, stirring occasionally, until tender-crisp, 4-5 min. Add garlic. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

5

When sweet potatoes are done, drain and return them to the same pot. Using a masher, mash in 1 tbsp maple syrup and 1 tbsp butter (dbl both for 4ppl), until smooth. Season with salt and pepper.

6

Divide garlic-green beans, sweet potato maple mash and almond-crusted chicken between plates.