Français
Cornmeal-Crusted Chicken
with roasted potato wedges & ranch dip:
820 kcal:
45g :
30 minutes:
- Oeuf
- Moutarde
- Blé
- Sulfites
- Peut contenir des traces d’allergènes
- Crustacés
- Poisson
- Gluten
- Lait
- Moutarde
- Sésame
- Soya
- Sulfites
- Blé
- Triticale
- Noix
- Arachides
We’re giving chicken breasts a crisp cornmeal coating before searing, roasting and dunking them into homemade ranch dip. Buttery carrots and roasted potatoes complete this Southern-inspired plate.
2 pièce(s)
Poitrines de poulet
2 pièce(s)
Pomme de terre Russet
1 pièce(s)
Carotte
4 cs
Mayonnaise
( )
23 g
Mélange d’épices pour semoule de maïs
( )
4 g
Mélange d'épices à l'ail et à l'aneth
( )
¼ cc
Poivre*
1 cs
Beurre*
0.13 cc
Sel*
2 cs
Huile*
•Papier sulfurisé
•Plaque de cuisson
•Cuillères à mesurer
•Petit bol
•Bol à mélanger, moyen
•Grande poêle antiadhésive
1
- Cut potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, half the Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast on the middle rack of the oven for 22-25 min, tossing halfway through, until tender and golden-brown.
2
- Meanwhile, peel, then cut carrot into 1/4-inch rounds.
- To a small bowl, add remaining Dill-Garlic Spice Blend, remaining mayo and 2 tsp (4 tsp) water. Season with pepper, then stir to combine. Set aside.
3
- To a medium bowl, add Cornmeal Breading Spice Blend.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Coat chicken all over with 1 tbsp (2 tbsp) mayo.*
- Working with one chicken breast at a time, add chicken to the bowl with Cornmeal Breading Spice Blend. Toss to coat, pressing breading into chicken to adhere.
- Discard any excess Cornmeal Breading Spice Blend.
4
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
- When the pan is hot, add chicken. Sear for 1-2 min per side, until golden-brown.
- Transfer chicken to another parchment-lined baking sheet.
- Roast chicken on the upper rack of the oven for 6-8 min, until cooked through.**
5
- While chicken roasts, carefully wipe the pan clean.
- In the same pan, heat 2 tbsp (4 tbsp) water and 1 tbsp (2 tbsp) butter over medium-high.
- When butter is melted, add carrots. Cook for 4-6 min, stirring occasionally, until tender.
- Season with salt and pepper, to taste.
6
- Serve cornmeal-crusted chicken with roasted potato wedges and carrots alongside.
- Serve ranch dip on the side for dipping.
- Enjoy!
