Almond-Crusted Chicken
with Maple Sweet Potato Mash and Garlic Green Beans- Almonds
- Mustard
- Egg
- Wheat
- Soy
- Sulphites
- Egg
- Gluten
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
- Wheat
- Fish
Ingredients: Chicken breasts • Sweet potato • Green beans • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Maple syrup • Almonds • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Garlic.
Ingredients
2 unit(s)
Chicken Breasts
28 g
Almonds, sliced
(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
2 unit(s)
Sweet Potato
1 tbsp
Maple Syrup
170 g
Green Beans
⅔ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
2 unit(s)
Garlic, cloves
Not included in your delivery
1 tbsp
Butter*
1 tbsp
Oil*
1.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
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.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then panko and almonds. Toast for 2-3 min, stirring often, until golden. (TIP: Keep an eye on them so they don't burn!)
- Remove from heat, then 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 chicken all over with mayo.
- Working with one chicken breast at a time, press both sides into almond-panko breading to coat completely.
- Transfer breaded chicken to a parchment-lined baking sheet, then drizzle with 1/2 tbsp (1 tbsp) oil.
- Roast in the middle of the oven for 18-20 min, until golden and cooked through.**
- Peel, then cut sweet potatoes into 1-inch pieces. To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, trim green beans.
- 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 for 1 min, until melted.
- Add green beans, garlic and 2 tbsp (1/4 cup) water. Season with salt and pepper, then stir to combine.
- Cover and cook for 5-6 min, stirring occasionally, until tender.
- Mash 1 tbsp (2 tbsp) butter and half the maple syrup (use all for 4 servings) into sweet potatoes until smooth. Season with salt and pepper.
- Divide garlic green beans, sweet potato mash and almond-crusted chicken between plates.
