Cheddar-Crusted Chicken
with Sweet Potato Mash and Zucchini- Milk
- Egg
- Mustard
- Wheat
- Sulphites
- Milk
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Mustard
- Sesame
- Soy
- Sulphites
- Wheat
- Tree nuts
- Peanuts
Tonight's menu features cheddar-crusted chicken, sweet potato mash and roasted zucchini. The best part? Everything comes together in 30 minutes! Talk about a dinnertime win. Ingredients: Chicken breast • Sweet potato • Zucchini • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
2 unit
Chicken Breasts
2 unit
Sweet Potato
1 unit
Sour Cream
()
2 tbsp
Mayonnaise
()
⅓ cup
Panko Breadcrumbs
()
1 unit
Zucchini
¼ cup
Cheddar Cheese, shredded
()
6 g
Smoked Paprika-Garlic Blend
()
¼ tsp
Salt*
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
()
0.13 tsp
Pepper*
- Cut zucchini into 1/2-inch rounds.
- 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.
- Add zucchini and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast, in the top of the oven until tender-crisp, 15-17 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 zucchini between plates.
