Cheddar-Crusted Chicken Thighs
with Sweet Potato Mash and Zucchini
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).
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
270 g
Chicken Thighs
2 unit(s)
Sweet Potato
43 mL
Sour Cream
(Contains: Milk, May contain traces of allergens, Milk)
2 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat, Gluten, May contain traces of allergens, Wheat)
1 unit(s)
Zucchini
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
6 g
Smoked Paprika-Garlic Blend
(Contains: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy, May contain traces of allergens, Sulphites)
Not included in your delivery
¼ tsp
Salt*
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Cut zucchini into 1/2-inch rounds.
- In a shallow dish, combine panko, cheese and Smoked Paprika-Garlic Blend.
- 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 for 18-20 min, until cooked through.**
- Meanwhile, peel, then cut sweet potatoes into 1/2-inch pieces.
- To a large pot, add sweet potatoes, 1 tsp (2 tsp) salt and enough water to cover (by approx. 1-2 inches).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium.
- Simmer for 10-12 min, stirring occasionally, until fork-tender.
- To an unlined baking sheet, add zucchini and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the top of the oven for 15-17 min, until tender-crisp.
- 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.
- Divide sweet potato mash, cheddar-crusted chicken and zucchini between plates.
