Cheddar Crusted Chicken
with Sweet Potato Mash and Asparagus
Tonight's menu features cheddar crusted chicken, sweet potato mash and roasted asparagus. The best part? Everything comes together in 30 minutes! Talk about a weeknight win.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Sweet Potato
¼ cup
Cheddar Cheese, shredded
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
2 unit(s)
Sour Cream
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Wheat, Milk, Mustard, Sesame, Soy, Crustaceans, Fish, Gluten, Sulphites)
¼ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Gluten)
7 g
Chives
227 g
Asparagus
Not included in your delivery
¼ tsp
Pepper*
2.25 tsp
Salt*
1 tbsp
Unsalted Butter*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Trim and discard the bottom 1-inch from asparagus. 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 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 asparagus and 1 tbsp oil (dbl for 4ppl) on another 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 asparagus between plates.
