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Almond-Crusted Chicken

Almond-Crusted Chicken

with Sweet Potato Maple Mash

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This decadent dish takes juicy chicken and wraps it in a nutty, crispy almond and panko coating, which is then paired with a sweet potato maple mash on the side. Dinner is definitely served!

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 Time30 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, cubes

(ContainsSulphites/Sulfite)

1 tbsp

Maple Syrup

170 g

Green Beans

6 g

Garlic

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tbsp

Oil*

2

Salt and Pepper*

1.13 tbsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories790 kcal
Fat38 g
Saturated Fat11 g
Carbohydrate69 g
Sugar28 g
Dietary Fiber10 g
Protein47 g
Cholesterol165 mg
Sodium570 mg
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 425°F (to bake chicken). Start prepping when your oven comes up to temperature!

Wash and dry all produce.* 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-brown, 1-2 min. Transfer almonds to a shallow dish. In same pan, add 1/2 tbsp oil (dbl for 4 ppl), then 1/4 cup panko (dbl for 4 ppl). Toast, stirring often, until golden-brown, 1-2 min. Remove pan from heat. To the same dish, add toasted panko, 1/8 tsp salt (dbl for 4 ppl) and 1/8 tsp pepper (dbl for 4 ppl). Stir to combine.

2

Pat chicken dry with paper towel. 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 each breast firmly into almond-panko mixture and cover both sides. On a parchment-lined baking sheet, arrange coated chicken breasts.

3

Drizzle each breast with 1 tsp oil. Bake chicken in the middle of oven, until golden-brown and cooked through, 20-25 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) Meanwhile, in a medium pot, combine sweet potatoes with 3 cups water (dbl for 4 ppl) and 1 tsp salt (dbl for 4 ppl). Cover and bring to a boil over high heat. Cook, until sweet potatoes are fork-tender, 12-15 min.

4

Meanwhile, peel, then mince or grate garlic. Cut stems off beans, if needed. Heat the same pan over medium-high heat. When pan is hot, add 1 tbsp butter (dbl for 4 ppl), then beans. Cook, stirring occasionally, until tender-crisp, 4-5 min. Add garlic. Cook, stirring often, until garlic is fragrant, 1 min. Season with salt and pepper.

5

When sweet potatoes are fork-tender, drain and return them to the same pot, off heat. Using a fork or potato masher, mash maple syrup and 1 tbsp butter (dbl for 4 ppl) into potatoes until smooth. Season with salt and pepper.

6

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