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Baked Chicken with Corn Flake and Panko Crust
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Baked Chicken with Corn Flake and Panko Crust

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.

Tags:
Discovery
Allergens:
Barley
Wheat
Egg
Mustard
Milk

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Chicken 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)

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Nutrition Values

Calories940 kcal
Fat53 g
Saturated Fat16 g
Carbohydrate70 g
Sugar13 g
Dietary Fiber8 g
Protein48 g
Cholesterol180 mg
Sodium1150 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.

Utensils

Large Bowl
Paper Towel
Shallow Dish
Baking Sheet
Parchment Paper
Large Pot
Large Non-Stick Pan
Colander
Small Bowl

Instructions

Start chicken
1

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.

Finish chicken
2

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.**

Cook sweet potatoes
3

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.

Cook green beans
4

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.

Finish  sweet potatoes
5

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.

Finish and serve
6

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.

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