Crunchy Potato Chip Chicken
with Cheesy Cauliflower and Green Peas- Egg
- Sulphites
- Mustard
- Milk
Back to school doesnt have to mean boring meals. We've jazzed up this chicken with potato chips for the ultimate crunch. Dreamy, creamy cheesy cauliflour is the perfect pairing for this retro classic. Slide up to the table and dig in!
Ingredients
680 g
Chicken Breasts
120 g
Potato Chips
4 tbsp
Mayonnaise
(Contains: Egg, Sulphites, Mustard)
2 tbsp
Sweet Chili Sauce
285 g
Cauliflower, florets
1 cup
Cheddar Cheese, shredded
(Contains: Milk)
2 unit
Green Onion
6 tbsp
Sour Cream
(Contains: Milk)
227 g
Green Peas
Not included in your delivery
2 tbsp
Oil*
3
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 425°F (to roast chicken and cauliflower). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut the cauliflower into bite size pieces. Thinly slice the green onions. In a large zip-top bag, add the potato chips. Season with pepper. Seal shut. Using a rolling pin or bottle, crush the chips inside the bag into a breadcrumb-like texture. Add the crushed chips to a shallow dish.
Pat chicken dry with paper towels. Carefully slice into centre of each chicken breast – lengthwise parallel to cutting board – leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper. Coat chicken all over in the mayo. Press chicken firmly into potato chip crumb mixture. Turn to cover both sides.
Transfer to the chicken to a parchment-lined baking sheet. Bake the chicken in the middle of the oven, until golden-brown and cooked through, 18-20 min. (TIP: Cook each piece to a minimum internal temp. of 74°C/165°F, as size may vary.**)
On another baking sheet, toss the cauliflower with 2 tbsp oil. Season with salt and pepper. Roast in the top of the oven, until cauliflower is golden-brown and tender, 14-16 min.
Meanwhile, heat a medium non-stick pan over medium heat. Add the sour cream and 1/4 cup water. Whisk together in the pan. Bring to a slow simmer, 2-3 min. Slowly stir in cheese and half the green onion until melted, 1-2 min. Season with salt and pepper. Add the peas and stir together until warmed through, 1 min.
Add the cooked caulifower to the cheese sauce. Stir to combine. Slice the chicken. Divide chicken and cheesy cauliflower between plates. Sprinkle over remaining green onions. Drizzle chili sauce over chicken, if desired.
