Panko-Crusted Chicken
with Roasted Sweet Potatoes, Cranberries and Arugula Salad
Everything tastes better when cheese is involved, and chicken is no exception. In this recipe, the salad benefits from the creaminess of crumbed goat cheese. Combined with roasted sweet potatoes, peppery arugula, and tart cranberries is hard to beat.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Poitrines de poulet
340 g
Patate douce, en cubes
(Contient Sulfites)
¼ tasse(s)
Fromage de chèvre
(Contient Lait)
2 cs
Mayonnaise
(Contient Oeuf, Moutarde)
56 g
Oignon rouge
1 pièce(s)
Citron
1 pièce(s)
Concentré de bouillon de poulet
56 g
Bébé roquette
¼ tasse(s)
Canneberges séchées
1 cs
Miel
1.25 cc
Moutarde de Dijon
(Contient Moutarde, Sulfites)
¼ tasse(s)
Chapelure panko
(Contient Blé)
Pas inclus dans votre livraison
Huile*
1 cs
Beurre*
(Contient Lait)
Informations nutritionnelles
Ustensiles
Instructions
Preheat the oven to 450°F (to roast the sweet potatoes and chicken). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Zest, then juice half the lemon. (1 lemon for 4 ppl). Cut the remaining lemon into wedges. On a baking sheet, toss the sweet potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of oven, stirring halfway through cooking, until the potatoes are tender and golden-brown, 20-22 min.
Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper. Pour the panko into a shallow dish. Coat the chicken all over with the mayo. Working with one breast at a time, press each piece of chicken into the panko to coat completely.
Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Pan-fry until golden-brown, 3-4 min per side. Transfer the chicken to the baking sheet with the sweet potatoes. Bake in the centre of the oven until chicken is cooked through, 10-12 min. (TIP: Cook to a minimum internal temp. of 165°F, as size may vary.**)
Meanwhile, heat the same pan over medium heat. Add 1 tbsp butter (double for 4 ppl) then the onions. Cook until softened, 3-4 min. Increase the heat to medium-high. Add the broth concentrate(s), lemon zest, 1 1/2 tsp honey (double for 4 ppl) and 1/2 cup water (double for 4 ppl). Stir together, until slightly thickened, 2-3 min.
Meanwhile, in a large bowl, whisk together the mustard, 1 tbsp lemon juice (double for 4 ppl) and remaining honey with a drizzle of oil. Season with salt and pepper. Toss in the sweet potatoes, arugula and cranberries.
Divide the panko-crusted chicken and arugula salad between plates. Sprinkle the goat cheese over the salad. Drizzle the pan sauce over the chicken. Squeeze over a lemon wedge, if desired.