Panko-Crusted Chicken
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Panko-Crusted Chicken

Panko-Crusted Chicken

with Spiced Fries and Gravy

There is nothing better than that first bite of crispy, crunchy, panko-crusted chicken! Tonight we are going all-out, pairing it with BBQ-spiced fries, gravy and creamy, dreamy coleslaw!

Allergens:
Wheat
Sulphites
Egg
Mustard

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

½ cup

Panko Breadcrumbs

(Contains Wheat)

350 g

Yellow Potato

2 unit(s)

Chicken Broth Concentrate

4 tbsp

All-Purpose Flour

(Contains Wheat)

1 tbsp

BBQ Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

113 g

Red Cabbage, shredded

1 tbsp

White Wine Vinegar

(Contains Sulphites)

4 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

56 g

Carrot, julienned

Not included in your delivery

3 tbsp

Oil*

2 tbsp

Unsalted Butter*

0.38 tsp

Salt*

¼ tsp

Sugar*

¼ tsp

Pepper*

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Nutrition Values

Calories1020 kcal
Fat60 g
Saturated Fat14 g
Carbohydrate72 g
Sugar8 g
Dietary Fiber6 g
Protein48 g
Cholesterol180 mg
Sodium1430 mg
Trans Fat1 g
Potassium1650 mg
Calcium100 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Shallow Dish
Large Non-Stick Pan
Large Bowl
Whisk
Measuring Cups

Instructions

Roast fries
1
  • Halve potatoes lengthwise, then cut into 1/2-inch slices.
  • Add potatoes, 1 tsp BBQ Seasoning and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tsp BBQ Seasoning and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
Prep chicken
2
  • Pat chicken dry with paper towels. Season both sides with salt and pepper.
  • 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 both sides with salt and pepper.
  • Combine panko, half the flour and remaining BBQ Seasoning in a shallow dish.
  • Coat chicken all over with 1 tbsp (2 tbsp) mayo.
  • Working with one piece of chicken at a time, press each piece into panko mixture to coat completely.
Cook chicken
3
  • Heat 2 tbsp (4 tbsp) oil in a large non-stick pan over medium-high heat.
  • When hot, add chicken. (NOTE: Don't overcrowd the pan, cook in batches if necessary.) Cook until golden brown, 2-3 min per side.
  • Transfer chicken to another parchment-lined baking sheet.
  • Roast in the bottom of the oven until cooked through, 12-14 min.**
Mix coleslaw
4
  • Meanwhile, whisk together vinegar, remaining mayo, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) sugar in a large bowl.
  • Add cabbage and carrots. Season with pepper, then toss to coat.
Make gravy
5
  • Heat a small pot over medium-high heat.
  • When hot, add 2 tbsp (4 tbsp) butter. Cook, whisking often, until butter melts, 1 min.
  • Add remaining flour. Cook, whisking often, until flour and butter combine, 1 min.
  • Add stock powder and 1 cup (2 cups) water. Cook, whisking often, until gravy thickens slightly, 2-3 min.
  • Season with salt and pepper, to taste.
Finish and serve
6
  • Divide chicken, coleslaw and fries between plates.
  • Serve gravy on the side for dipping.