Almond-Crusted Chicken
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Almond-Crusted Chicken

with Sweet Potato Maple Mash

Making crispy chicken really isn’t hard when you follow a few easy steps. Get your crumbing station ready. Generously coat the chicken with mayo, so the toasted almonds and panko really stick to it. Then, all that’s left to do is to bake and enjoy with the garlicy beans and maple mash!

Allergens:
Almonds
Wheat

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

/ serving 4 people

4 unit(s)

Chicken Breasts

56 g

Almonds, sliced

(Contains Almonds May contain Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)

½ cup

Panko Breadcrumbs

(Contains Wheat)

4 tbsp

Mayonnaise

g

Archived

2 tbsp

Maple Syrup

340 g

Green Beans

1 unit(s)

Garlic, cloves

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Nutrition Values

Calories330 kcal
Fat12 g
Saturated Fat1.5 g
Carbohydrate12 g
Sugar1 g
Dietary Fiber2 g
Protein42 g
Cholesterol125 mg
Sodium85 mg
Trans Fat0 g
Potassium700 mg
Calcium50 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Wash and dry all produce.* Finely chop the almonds. Heat a large non-stick pan over medium-high heat. When pan is 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 tbsp oil, then panko. Toast, stirring often, until golden-brown, 1-2 min. Transfer to same dish. Add 1/4 tsp salt and 1/4 tsp pepper. Stir to combine.

2

Pat the 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 with mayo. Press each breast firmly into the almond-panko mixture. Turn to cover both sides. On a parchment-lined baking sheet, arrange the coated chicken breasts.

3

Drizzle each breast with 1 tsp oil. Bake chicken in the centre of oven until golden-brown and cooked through, 20-25 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**) Meanwhile, in a medium pot, combine the sweet potatoes with 6 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Cook until the sweet potatoes are are fork-tender, 12-15 min.

4

Meanwhile, mince or grate the garlic. Heat the same large non-stick pan over medium-high heat. When the pan is hot, add 2 tbsp butter, then the beans and garlic. Cook, stirring occasionally, until the beans are tender-crisp, 5-6 min. Season with salt and pepper.

5

When the sweet potatoes are cooked, drain, then return to the same pot. Add the maple syrup and 2 tbsp butter to the potatoes. Mash together with a fork or potato masher until smooth. Season with salt and pepper.

6

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