Almond-Crusted Chicken
with Creamy Mash
Making crispy, almond- and panko-coated chicken is surprisingly easy when you follow our simple steps. The end result? Crunchy, savoury chicken served with a creamy potato mash and garlicky broccoli.
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: Almonds)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
350 g
Yellow Potato
2 unit
Garlic, cloves
227 g
Broccoli, florets
1 tbsp
Zesty Garlic Blend
(Contains: Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
¼ cup
Milk*
(Contains: Milk)
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 (1 tbsp) oil, then panko and almonds. Toast, stirring often, until golden, 2-3 min.Remove from heat.Transfer almond-panko mixture 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 mixture 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 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 1/4 cup (1/2 cup) milk into potatoes until smooth. Season with salt and pepper, to taste.
Meanwhile, cut broccoli into bite-sized pieces. Peel, then mince or grate garlic.Heat the same pan (from step 1) over medium. When hot, add 1 tbsp (2 tbsp) butter, swirl the pan until melted, 1 min. Add broccoli, 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 broccoli, creamy mash and almond-crusted chicken between plates.
