Almond-Crusted Chicken
with Creamy Sweet Potato 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 sweet potato mash and garlicky Brussels sprouts.
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(s)
Chicken Breasts
28 g
Almonds, sliced
(Contains: Almonds)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 tbsp
Mayonnaise
(Contains: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy, May contain traces of allergens, Egg, Mustard)
2 unit(s)
Sweet Potato
2 unit(s)
Garlic, cloves
1 tbsp
Zesty Garlic Blend
(Contains: Sulphites)
56 mL
Cream
(Contains: Milk)
170 g
Brussels Sprouts
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
