Cheese-Topped Breaded Tex-Mex Chicken
with with Roasted Sweet Potato and Corn Elote Jumble
Crispy, cheesy Tex-Mex-inspired chicken only improve with a side of golden, roasted sweet potatoes and corn. Full of flavour, you won't believe how easy this fiesta of a meal is to throw together! A little Tex-Mex mayo is the perfect dipper for your potatoes.
The quantities provided above are averages only.
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
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Wheat, Gluten)
8 g
Mexican Seasoning
(May contain traces of: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
1 unit(s)
Sweet Potato
113 g
Corn Kernels
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, drain corn.
- Peel, then cut sweet potato into 1/2-inch pieces.
- To an unlined baking sheet, add sweet potatoes, corn and 1 tbsp (2 tbsp) oil. Season with half the Mexican Seasoning, salt and pepper, then toss to coat.
- Roast in the middle of the oven for 16-18 min, flipping halfway through, until tender and golden.
- Meanwhile, in a medium bowl, stir together mayo and Tex-Mex Paste.
- In a small bowl, reserve half of the Tex-Mex mayo.
- To a shallow dish, add panko.
- Pat chicken dry with paper towels, then season with remaining Mexican Seasoning, salt and pepper.
- To the medium bowl with Tex-Mex mayo, add chicken. Toss to coat.
- Working with one breast at a time, press into panko to coat completely.
- Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 3-4 min per side, until golden. (NOTE: We will finish the chicken in step 3.)
- Transfer to a foil-lined baking sheet.
- Once sweet potatoes and corn are finished roasting, turn the broiler to high.
- Sprinkle chicken with cheese. Broil in the middle of the oven for 4-6 min, until cheese is golden-brown and chicken is cooked through.**
- Thinly slice chicken.
- Add green onions to the baking sheet with veggies, then toss to combine.
- Divide veggies and chicken between plates.
- Serve remaining Tex-Mex mayo on the side for dipping.