Parmesan Chicken Breasts

Name: Parmesan Chicken Breasts with Roasted Veggies and Sweet Potato Mash
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 2 unit(s) Chicken Breasts; 4 tbsp Italian Breadcrumbs; 1 unit(s) Sweet Bell Pepper; 170 g Green Beans; 2 unit(s) Sweet Potato; 2 tbsp Mayonnaise; ¼ cup Parmesan Cheese, shredded; ¼ tsp Salt*; 2 tbsp Unsalted Butter*; 0.13 tsp Pepper*; 2 tbsp Milk*; 2 tbsp Oil*

with Roasted Veggies and Sweet Potato Mash

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Parmesan-crusted chicken with creamy mashed sweet potato and roasted red peppers is sure to win over even the pickiest eaters in your household!

Ingredients: Chicken breast • Sweet potato • Green beans • Sweet bell pepper • 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) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk)

Tags:

Bestseller

Allergens:

Avoine

•Rye

•Sesamzaad

•Soja

•Hvede

•Gerste

•Milk

•Egg

•Senf

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.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

4 tbsp

Italian Breadcrumbs

1 unit(s)

Sweet Bell Pepper

170 g

Green Beans

2 unit(s)

Sweet Potato

2 tbsp

Mayonnaise

¼ cup

Parmesan Cheese, shredded

Not included in your delivery

¼ tsp

Salt*

2 tbsp

Unsalted Butter*

0.13 tsp

Pepper*

2 tbsp

Milk*

2 tbsp

Oil*

Nutrition Values

Calories820 kcal

Fat45 g

Saturated Fat14 g

Carbohydrate54 g

Sugar14 g

Dietary Fiber9 g

Protein49 g

Cholesterol175 mg

Sodium990 mg

Trans Fat1 g

Potassium1550 mg

Calcium250 mg

Iron3.5 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

•Large Pot

•Measuring Spoons

•Shallow Dish

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

•Potato Masher

•Colander

Cooking Steps

Before starting, preheat the oven to 425°F. Wash and dry all produce.
Peel, then cut sweet potatoes into 1-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 heat.
Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until sweet potatoes are fork-tender.

Meanwhile, core, then cut pepper into 1/2-inch slices.
Trim green beans.
In a shallow dish, combine breadcrumbs and Parmesan.

To a parchment-lined baking sheet, add peppers, green beans and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet.
Season with salt and pepper, then toss to combine.
Roast in the middle of the oven 14-17 min, until veggies are tender-crisp.

Meanwhile, pat chicken dry with paper towels.
Carefully slice each chicken breast in half through the centre, parallel to the cutting board. (NOTE: You will have 4 pieces of chicken for 2 servings and 8 pieces for 4 servings.)
Coat chicken all over with mayo.
Working with one piece of chicken at a time, firmly press both sides into breadcrumb mixture to coat completely.

Heat a large non-stick pan over medium.
When hot, add 1 tbsp oil, then chicken. Pan-fry 2-3 min per side, until golden. (NOTE: Don't crowd the pan. Cook in batches for 4 servings, using 1 tbsp oil per batch).
Transfer chicken to another parchment-lined baking sheet.
Roast in the top of the oven 5-6 min, until cooked through.**

When sweet potatoes are fork-tender, drain and return them to the same pot, off heat.
Mash 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into sweet potatoes until smooth. Season with 1/8 tsp (1/4 tsp) salt and pepper.
Divide sweet potato mash, Parmesan chicken and roasted veggies between plates.