Herby Chicken
with Creamy Potato Salad
This herb-crusted weeknight wonder tastes like a bright take on chicken and stuffing, but it's made in about half the time. Served with creamy potato salad, it will quickly turn into a family favourite!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
1 unit
Lemon
½ tbsp
Dijon Mustard
(Contains Mustard, Sulphites)
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
½ cup
Italian Breadcrumbs
(Contains Egg, Milk, Sesame, Soy, Sulphites, Gluten)
300 g
Red Potato
113 g
Sugar Snap Peas
7 g
Dill
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Oil*
1 tsp
Salt*
0.13 tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.Dill Guide for Step 1(dbl for 4ppl): 1 tsp mildly dilly, 1/2 tbsp medium-dilly and 1 tbsp extra-dilly! Cut potatoes into 1/2-inch pieces. Trim, then cut snap peas in half. Finely chop 1/2 tbsp dill (NOTE: Reference Dill Guide). Zest, then juice half the lemon (whole lemon for 4ppl). Cut any remaining lemon into wedges.
Combine potatoes, 1 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until tender-crisp, 8-10 min. Add snap peas and cook until potatoes and snap peas are fork-tender, 1-2 min. Drain and transfer veggies to a plate. Set aside to cool slightly.
While veggies cook, stir together half the mayo and half the dill in a medium bowl. Add breadcrumbs to a shallow dish. Pat chicken dry with paper towels, then cut lengthwise into 1/2-inch strips. Season strips with salt and pepper. Coat chicken all over with dill-mayo mixture. Working with one piece of chicken at a time, press both sides into breadcrumb mixture to coat completely. Shake excess breadcrumbs back into the shallow dish. Repeat with remaining chicken. Discard excess breadcrumbs.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then the chicken. Cook, turning pieces over occasionally, until cooked through, 5-6 min.** (NOTE: Cook chicken in two batches for 4 ppl, using 1 tbsp oil per batch.)
Whisk together remaining mayo, Dijon, lemon zest and juice, remaining dill and 1/2 tsp sugar (dbl for 4ppl) in a large bowl. Add potatoes and snap peas and toss to combine. Season with salt and pepper.
Divide creamy potato salad and chicken between plates. Squeeze over a lemon wedge, if desired.
