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Breaded Parmesan Chicken Tenders
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Breaded Parmesan Chicken Tenders

Breaded Parmesan Chicken Tenders

with Honey Dijonnaise and Roasted Broccoli

Crispy Parm-coated chicken cooked to golden perfection is a perennial family fave! This version is made even better with a honey-Dijon mayo dip and garlicky mashed potatoes.

Allergens:
Barley
Milk
Wheat
Rye
Sesame
Soy
Oats
Egg
Mustard

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

Preparation Time40 minutes
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

¼ cup

Parmesan Cheese, grated

(Contains Milk)

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tsp

Garlic Powder

1 tbsp

Honey

1 tbsp

Dijon Mustard

(Contains Mustard)

460 g

Russet Potato

227 g

Broccoli, florets

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

¼ tsp

Pepper*

2 tbsp

Oil*

3 tbsp

Milk*

(Contains Milk)

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Nutrition Values

Calories860 kcal
Fat43 g
Saturated Fat12 g
Carbohydrate68 g
Sugar10 g
Dietary Fiber7 g
Protein53 g
Cholesterol170 mg
Sodium1010 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 Pot
Potato Masher
Peeler
Measuring Spoons
Colander
Baking Sheet
Large Bowl
Paper Towel
Shallow Dish
Small Bowl
Large Non-Stick Pan

Instructions

Cook potatoes
1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) 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 potatoes to the same pot, off heat. Mash 3 tbsp milk and 2 tbsp butter (dbl both for 4 ppl) into potatoes until creamy. Season with half the garlic powder, salt and pepper, to taste.

Roast broccoli
2

Meanwhile, cut broccoli into bite-sized pieces. Add broccoli, half the garlic powder and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 14-16 min.

Prep chicken
3

Meanwhile, combine breadcrumbs and Parmesan in a shallow dish. Add half the mayo to a small bowl, then set aside. Pat chicken dry with paper towels. Season with salt and pepper. Add chicken and remaining mayo to a large bowl, then toss to coat. Working with one piece of chicken at a time, press both sides into breadcrumbs to coat completely.

Cook chicken
4

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 1 tbsp oil per batch). Pan-fry until golden-brown and cooked through, 2-3 min per side.**

Make honey Dijonnaise
5

Meanwhile, add Dijon and honey to the small bowl with reserved mayo. Season with salt and pepper, to taste, then stir to combine.

Finish and serve
6

Divide garlic mash, chicken tenders and broccoli between plates. Serve honey Dijonnaise alongside for dipping.