Golden Breaded Chicken
with Sweet Potato Wedges and Honey Mustard
A twist on a simple chicken dinner that the whole family will love. Sweet and zesty honey mustard is a delicious dip for tender breaded chicken and sweet potatoes alike. Do your kiddos love chicken fingers? Thickly cut the chicken into sticks they can grab, dip and devour.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
340 g
Sweet Potato
80 g
Tomato
56 g
Spring Mix
½ tbsp
Seasoned Salt
½ cup
Panko Breadcrumbs
(Contains Wheat)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 tbsp
Honey
2 tbsp
Dijon Mustard
(Contains Mustard)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
3 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with half the seasoned salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 22-24 min.
While sweet potato wedges roast, add panko and Parmesan to a shallow dish. Pat chicken dry with paper towels. Season both sides with remaining seasoned salt and pepper. Add chicken and mayo to a medium bowl, then toss to coat. Working with one piece of chicken at a time, press both sides into panko mixture to coat completely.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then breaded chicken. Pan-fry until golden-brown, 1-2 min per side. (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp oil per batch.) Transfer chicken to another parchment-lined baking sheet. Roast in the top of the oven until cooked through, 12-14 min.**
While chicken roasts, add honey and 1 1/2 tbsp Dijon (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Add vinegar, remaining Dijon, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.
Cut tomato into bite-sized pieces. Add spring mix and tomatoes to the large bowl with dressing, then toss to combine. Thinly slice chicken. Divide chicken, sweet potato wedges and salad between plates. Serve honey mustard on the side for dipping.
