Panko-Crusted Chicken

Name: Panko-Crusted Chicken with Spiced Fries and Gravy
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 2 unit(s) Chicken Breasts; ½ cup Panko Breadcrumbs; 350 g Yellow Potato; 2 unit(s) Chicken Broth Concentrate; 4 tbsp All-Purpose Flour; 9 g BBQ Seasoning; 113 g Red Cabbage, shredded; 1 tbsp White Wine Vinegar; 4 tbsp Mayonnaise; 56 g Carrot, julienned; 3 tbsp Oil*; 2 tbsp Unsalted Butter*; 0.38 tsp Salt*; ¼ tsp Sugar*; ¼ tsp Pepper*

with Spiced Fries and Gravy

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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:

Hvede

•Schwefeldioxide und Sulfite

•Egg

•Senf

The quantities provided above are averages only.

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

350 g

Yellow Potato

2 unit(s)

Chicken Broth Concentrate

4 tbsp

All-Purpose Flour

9 g

BBQ Seasoning

113 g

Red Cabbage, shredded

1 tbsp

White Wine Vinegar

4 tbsp

Mayonnaise

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*

Nutrition Values

Calories1020 kcal

Fat61 g

Saturated Fat14 g

Carbohydrate70 g

Sugar8 g

Dietary Fiber6 g

Protein48 g

Cholesterol180 mg

Sodium1350 mg

Trans Fat1 g

Potassium1650 mg

Calcium75 mg

Iron4 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

Cooking Steps

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.)

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.

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.**

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.

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.