Baked Chicken with Corn Flake and Panko Crust
and Honey-Mustard Mayo
A nod to the kid in everyone! Corn flake-crusted chicken tenders will have you crunching with delight! The honey-mustard mayo for dipping is the only choice for these dressed-up tenders.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
1 cup
Corn Flakes
(Contains Barley)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Honey
2 tbsp
Dijon Mustard
(Contains Mustard)
340 g
Sweet Potato
170 g
Green Beans
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F.Wash and dry all produce. Add corn flakes to a large zip-top bag. Seal shut. Using a rolling pin, crush corn flakes into a breadcrumb-like texture. Add crushed corn flakes and panko to a shallow dish. Season with salt and pepper. Pat chicken dry with paper towels. Add chicken tenders and half the mayo to a large bowl, then toss to coat.
Working with one tender at a time, press both sides into corn flake mixture to coat completely. Arrange chicken in a single layer on a parchment-lined baking sheet, then drizzle 1/2 tbsp oil (dbl for 4 ppl) over top. Bake in the middle of the oven, flipping halfway through, until cooked through, 20-25 min.**
While the chicken bakes, peel, then cut sweet potatoes into 1/2-inch pieces. Combine sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (approx 1-2 inches) in 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, stirring occasionally, until fork-tender, 10-12 min.
While sweet potatoes cook, trim green beans. Heat a large non-stick pan over medium-high heat. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Add 1 tbsp oil (dbl for 4 ppl). Cook, stirring often, until coated, 1 min. Season with salt and pepper.
When sweet potatoes are cooked, drain and return them to the same pot, off heat. Mash sour cream and 2 tbsp butter (dbl for 4 ppl) into sweet potatoes until smooth. Season with pepper.
Stir together honey, Dijon and remaining mayo in a small bowl. Divide chicken, sweet potato mash and green beans between plates. Serve honey-mustard mayo on the side, for dipping.
