Breaded Parmesan Chicken Tenders
with Honey Dijonnaise and Roasted Broccoli
Crispy Parm-coated chicken cooked to golden perfection is a perennial family fave! This version is made even better with a honey-Dijon mayo dip and garlicky mashed potatoes.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
¼ cup
Parmesan Cheese, grated
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tsp
Garlic Powder
1 tbsp
Honey
1 tbsp
Dijon Mustard
(Contains Mustard)
460 g
Russet Potato
227 g
Broccoli, florets
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Oil*
3 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash 3 tbsp milk and 2 tbsp butter (dbl both for 4 ppl) into potatoes until creamy. Season with half the garlic powder, salt and pepper, to taste.
Meanwhile, cut broccoli into bite-sized pieces. Add broccoli, half the garlic powder and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 14-16 min.
Meanwhile, combine breadcrumbs and Parmesan in a shallow dish. Add half the mayo to a small bowl, then set aside. Pat chicken dry with paper towels. Season with salt and pepper. Add chicken and remaining mayo to a large bowl, then toss to coat. Working with one piece of chicken at a time, press both sides into breadcrumbs to coat completely.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 1 tbsp oil per batch). Pan-fry until golden-brown and cooked through, 2-3 min per side.**
Meanwhile, add Dijon and honey to the small bowl with reserved mayo. Season with salt and pepper, to taste, then stir to combine.
Divide garlic mash, chicken tenders and broccoli between plates. Serve honey Dijonnaise alongside for dipping.
