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Corn Flake Crunch Organic Chicken Breast Strips

Name: Corn Flake Crunch Organic Chicken Breast Strips with Roasted Potato Wedges and Creamy Bacon-Slaw
Total time: 35 min
Yield: 2
Cuisine: North American
Ingredients: 2 unit(s) Organic Chicken Breast; 100 g Bacon Strips; 500 g Yellow Potato; 170 g Coleslaw Cabbage Mix; 3 unit(s) Celery; 7 g Chives; 1 cup Corn Flakes; 8 tbsp Mayonnaise; 4 tbsp BBQ Sauce; 2 tbsp Hot Sauce; 1 tbsp Red Wine Vinegar; ⅔ cup Panko Breadcrumbs; 2 tbsp Oil*; 0.13 tsp Salt*; ½ tsp Sugar*; 0.13 tsp Pepper*

with Roasted Potato Wedges and Creamy Bacon-Slaw

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Calories

1360 kcal

Protein

54g protein

Total

35 minutes

Difficulty

Medium

Spicy

Very High Fibre

Organic Protein

Allergens:

Barley
Egg
Mustard
Wheat
Soy
May contain traces of allergens
Fish
Milk
Sesame
Sulphites
Wheat
Gluten
Egg
Crustaceans
Mustard
Tree nuts

Ingredients: Yellow potato • Organic chicken breast • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Mayonnaise (mustard, egg) (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) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • BBQ sauce (mustard) (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Celery • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Corn flakes (barley) (milled corn, sugars (sugar, corn and barley malt extract), salt, riboflavin, vitamins and minerals (iron, niacinamide, thiamine hydrochloride, d-calcium pantothenate, pyridoxine hydrochloride, folic acid)) • Red wine vinegar • Chives.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

2 unit(s)

Organic Chicken Breast

100 g

Bacon Strips

500 g

Yellow Potato

170 g

Coleslaw Cabbage Mix

3 unit(s)

Celery

7 g

Chives

1 cup

Corn Flakes

(Contains: Barley May be present: Soy)

8 tbsp

Mayonnaise

(Contains: Egg, Mustard May be present: Fish, Milk, Sesame, Soy, Sulphites, Wheat)

4 tbsp

BBQ Sauce

(Contains: Mustard May be present: Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk)

2 tbsp

Hot Sauce

(May be present: Gluten, Milk, Mustard, Sulphites, Fish, Sesame, Tree nuts, Soy, Crustaceans, Wheat, Egg)

1 tbsp

Red Wine Vinegar

(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

⅔ cup

Panko Breadcrumbs

(Contains: Wheat May be present: Wheat, Gluten)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

½ tsp

Sugar*

0.13 tsp

Pepper*

Nutrition facts

Calories1360 kcal

Fat81 g

Saturated Fat15 g

Carbohydrate105 g

Sugar24 g

Dietary Fiber8 g

Protein54 g

Cholesterol190 mg

Sodium1730 mg

Potassium2150 mg

Calcium100 mg

Iron7.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Measuring Spoons

•Parchment Paper

•Shallow Dish

•Large Non-Stick Pan

•Large Bowl

•Medium Bowl

•Small Bowl

Cooking Steps

Before starting, preheat the oven to 475˚F. Wash and dry all produce.
Remove any brown spots from potatoes, then cut potatoes into 1/2-inch wedges.
To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
Roast in the bottom of the oven for 25-28 min, flipping halfway through, until potatoes are tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Line a baking sheet with parchment paper.
To a large zip-top bag, add corn flakes. Seal bag shut. Using a rolling pin or heavy-bottomed pot, crush corn flakes into a breadcrumb-like texture.
To the bag with crushed corn flakes, add panko. Shake to combine.
Pat chicken dry with paper towels. Cut into 1-inch wide strips.
To a shallow dish, add chicken and 3 tbsp (6 tbsp) mayo. Season with salt and pepper. Toss to coat.

To the bag with corn flake mixture, add chicken, one piece at a time. Shake the bag to coat each piece. Using your hands, press corn flake mixture into chicken to adhere completely.
Transfer chicken to the prepared baking sheet. Repeat until all chicken has been crusted.
Drizzle 1 tbsp (2 tbsp) oil over top of chicken.
Roast in the top of the oven for 12-16 min, flipping halfway, until golden and cooked through.**

Meanwhile, heat a large non-stick pan over medium.
When the pan is hot, add bacon. Cook for 5-7, flipping occasionally, until crispy.**
Remove from heat.
Using tongs, transfer to a paper towel-lined plate. Set aside.

Meanwhile, thinly slice celery.
Thinly slice chives.
To a large bowl, add chives and remaining mayo. Season with salt and pepper. Stir to combine. In a small bowl, reserve half the chive-mayo mixture.
To the remaining chive-mayo mixture in the large bowl, add vinegar, celery, coleslaw cabbage mix and 1/2 tsp (1 tsp) sugar. Toss to coat.
To a medium bowl, add BBQ sauce and half the hot sauce (TIP: Like things spicy? Add more hot sauce!). Stir to combine.

Tear bacon into bite-sized pieces, then add to the large bowl with slaw. Stir to combine.
Divide potato wedges, slaw and chicken strips between plates.
Serve reserved chive-mayo mixture and BBQ hot sauce alongside for dipping.

If you've opted to get organic chicken breasts, cut into 1-inch wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.