Cheddar Crusted Chicken
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Cheddar Crusted Chicken

Cheddar Crusted Chicken

with Sweet Potato Mash and Green Beans

Tonight's menu features cheddar crusted chicken, sweet potato mash and roasted green beans. The best part? Everything comes together in 30 minutes! Talk about a weeknight win.

Allergens:
Milk
Egg
Sulphites
Mustard
Wheat

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

340 g

Sweet Potato

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

1 tbsp

Paprika-Garlic Blend

6 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Mayonnaise

(Contains Egg, Sulphites, Mustard)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

170 g

Green Beans

7 g

Chives

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

2.25 tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Energy (kJ)3431 kJ
Calories820 kcal
Fat45 g
Saturated Fat15 g
Carbohydrate53 g
Sugar12 g
Dietary Fiber8 g
Protein49 g
Cholesterol185 mg
Sodium720 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

Paper Towel
Shallow Dish
Baking Sheet
Parchment Paper
Large Pot
Peeler
Measuring Spoons
Potato Masher
Strainer

Instructions

PREP
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Trim green beans. Thinly slice the chives. Combine panko, cheese and paprika-garlic blend in a shallow dish. Pat the chicken dry with paper towels. Carefully slice into centre of each chicken breast, lengthwise and 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.

COOK CHICKEN
2

Coat one side of the chicken all over with mayo. Working with one chicken breast at a time, press the mayo-coated side into the panko mixture, pressing firmly to adhere mixture. Transfer chicken to a parchment-lined baking sheet, coated side up. Bake chicken in the middle of the oven until cooked through, 18-20 min.

START 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. 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.

ROAST BEANS
4

Toss the beans and 1 tbsp oil (dbl for 4ppl) on another parchment-lined baking sheet. Season with salt and pepper. Roast in the top of the oven, until golden-brown and tender, 6-8 min.

FINISH POTATOES
5

Drain and return potatoes to the same pot, off heat. Using a masher, mash sour cream, chives and 1 tbsp butter (dbl for 4 ppl) into sweet potatoes until smooth. Season with salt and pepper.

FINISH AND SERVE
6

Divide the mash, chicken and beans between plates.