Cheddar-Crusted Chicken
with Sweet Potato Mash and Snap Peas
Tonight's menu features cheddar-crusted chicken thighs, sweet potato mash and roasted snap peas. 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.
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Sweet Potato
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
113 g
Sugar Snap Peas
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Trim snap peas.Combine panko, cheese and Smoked Paprika-Garlic Blend in a shallow dish. Pat chicken dry with paper towels. Carefully slice into the 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, then season both sides with salt and pepper.
Coat one side of each chicken breast with mayo. Working with one breast at a time, firmly press mayo-coated side into panko mixture to adhere. Transfer to a parchment-lined baking sheet, coated-side up.Bake in the middle of the oven until cooked through, 18-20 min.**
Meanwhile, peel, then cut sweet potatoes into 1/2-inch pieces.Add sweet potatoes, 1 tsp (2 tsp) salt and enough water to cover (by approx. 1-2 inches) to 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.
Meanwhile, add snap peas and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.Roast in the top of the oven until golden-brown and tender, 6-8 min.
Drain and return sweet potatoes to the same pot, off heat.Mash sour cream and 1 tbsp (2 tbsp) butter into sweet potatoes until smooth. Season with salt and pepper, to taste.
Divide sweet potato mash, cheddar-crusted chicken and snap peas between plates.
