Almond-Crusted Chicken
with Sweet Potato Maple Mash
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Chicken Breasts
28 g
Almonds, sliced
(Contains: Tree nuts)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
340 g
Sweet Potato
1 tbsp
Maple Syrup
6 g
Garlic
170 g
Green Beans
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
2 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
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 heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then panko and almonds. Toast, stirring often, until golden, 2-3 min. Remove pan from heat. Add toasted panko and almond mixture to a shallow dish. Season with salt and pepper. Stir to combine.
Pat chicken dry with paper towels. Carefully slice into 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. Coat chicken all over with mayo. Working with one chicken breast at a time, press both sides into almond-panko mixture to coat completely. Transfer coated chicken to a parchment-lined baking sheet and drizzle with 1/2 tbsp oil (dbl for 4 ppl).
Bake chicken in middle of oven, until golden-brown and cooked through, 20-25 min.** Meanwhile, peel, then cut sweet potatoes into 1/2-inch pieces. 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.
While potatoes cook, trim green beans. Peel, then mince or grate garlic. Heat the same pan (from step 1) over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then green beans. Cook, stirring occasionally, until tender-crisp, 4-5 min. Add garlic. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
When sweet potatoes are done, drain and return them to the same pot. Using a masher, mash in maple syrup and 1 tbsp butter (dbl for 4 ppl), until smooth. Season with salt and pepper.
Divide garlic-green beans, sweet potato maple mash and almond-crusted chicken between plates.
