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Herby Chicken

Herby Chicken

with Creamy Potato Salad

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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!

Tags:Family Friendly
Allergens:Mustard/MoutardeEgg/OeufMilk/LaitSesame/SésameSoy/SojaWheat/BléSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

1 unit

Lemon

½ tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

4 tbsp

Mayonnaise

(ContainsMustard/Moutarde, Egg/Oeuf)

½ cup

Italian Breadcrumbs

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

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
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3054 kJ
Calories730 kcal
Fat36 g
Saturated Fat6 g
Carbohydrate58 g
Sugar6 g
Dietary Fiber8 g
Protein48 g
Cholesterol150 mg
Sodium1670 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Measuring Spoons
Large Pot
Strainer
Paper Towel
Shallow Dish
Medium Bowl
Large Non-Stick Pan
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

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 4 ppl). Cut any remaining lemon into wedges.

2

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.

3

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.

4

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.)

5

Whisk together remaining mayo, Dijon, lemon zest, lemon juice, remaining dill and 1/2 tsp sugar (dbl for 4 ppl) in a large bowl. Add potatoes and snap peas, then toss to combine. Season with salt and pepper.

6

Divide creamy potato salad and chicken between plates. Squeeze over a lemon wedge, if desired.