Lemony Panko-Crusted Chicken Breasts
with Roasted Potatoes and Creamy Dill Sauce- Wheat
- Mustard
- Egg
- Sulphites
- Milk
- Wheat
- Gluten
- May contain traces of allergens
- Fish
- Milk
- Soy
- Tree nuts
- Egg
- Sulphites
- Mustard
- Crustaceans
- Sesame
- Peanuts
- Triticale
Coat tender chicken breasts with a zesty crumb for a dinner that's sure to please. With golden roasted potatoes, fresh salad, a tangy mustard dressing, and a creamy dill sauce for dipping, this meal is the best of the best! Ingredients: Yellow potato • Chicken breast • Cucumber • Lemon • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Ingredients
2 unit(s)
Chicken Breasts
350 g
Yellow Potato
1 unit(s)
Lemon
⅓ cup
Panko Breadcrumbs
(Contains: Wheat, Gluten, May contain traces of allergens, Wheat)
1 tbsp
Dijon Mustard
(Contains: Fish, Milk, Soy, Wheat, Tree nuts, Egg, Sulphites, Mustard, Crustaceans, Sesame, Gluten, May contain traces of allergens, Mustard)
2 tbsp
Mayonnaise
(Contains: Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard, May contain traces of allergens, Mustard, Egg)
1 unit(s)
Mini Cucumber
1 tsp
Dill-Garlic Spice Blend
(Contains: Milk, Mustard, Wheat, Peanuts, Sesame, Tree nuts, Soy, Sulphites, Triticale, May contain traces of allergens, Sulphites)
1 unit(s)
Sour Cream
(Contains: Milk)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
56 g
Spring Mix
Not included in your delivery
0.13 tsp
Pepper*
0.63 tsp
Salt*
3.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
- Meanwhile, zest, then juice half the lemon. Cut any remaining lemon into wedges.
- Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Add chicken and half the mayo to a medium bowl. Season with salt and pepper, then toss to coat.
- Combine panko, lemon zest and 1/2 tsp (1 tsp) salt in a shallow dish.
- Working with one piece of chicken at a time, press both sides into panko to coat completely.
- Transfer crusted chicken to a plate.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 1/2 tbsp (3 tbsp) oil, then chicken. Pan-fry until golden-brown, 2-4 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.)
- Transfer chicken to an unlined baking sheet.
- Roast in the top of the oven until chicken is cooked through, 8-12 min.**
- Meanwhile, cut cucumber into 1/4-inch rounds.
- Combine Dill-Garlic Spice Blend, sour cream and remaining mayo in a small bowl. Set aside.
- Whisk together lemon juice, 1/2 tbsp (1 tbsp) Dijon and 1 tbsp (2 tbsp) oil in a large bowl. Season with salt and pepper.
- Add spring mix and cucumbers, then toss to coat.
- Divide chicken, salad and potatoes between plates.
- Sprinkle feta over salad.
- Serve creamy dill sauce alongside for dipping.
- Squeeze a lemon wedge over chicken, if desired.
If you've opted to get chicken breasts, carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season and cook it in the same way the recipe instructs you to season and cook the chicken thighs.
