HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheddar Crusted Chicken
Cheddar Crusted Chicken

Cheddar Crusted Chicken

with Sweet Potato Mash and Green Beans

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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.


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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

340 g

Sweet Potato

¼ cup

Cheddar Cheese, shredded


1 tbsp

Paprika-Garlic Blend

6 tbsp

Sour Cream


2 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

¼ cup

Panko Breadcrumbs


170 g

Green Beans

7 g


Not included in your delivery

1 tbsp

Unsalted Butter*


2 tbsp


2.25 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3431 kJ
Calories820 kcal
Fat45 g
Saturated Fat15 g
Carbohydrate53 g
Sugar12 g
Dietary Fiber8 g
Protein49 g
Cholesterol185 mg
Sodium720 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Shallow Dish
Baking Sheet
Parchment Paper
Large Pot
Measuring Spoons
Potato Masher
Instructionsarrow up iconarrow up icon

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.


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.


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.


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.


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.


Divide the mash, chicken and beans between plates.