Panko-Crusted Chicken Breasts
with Spiced Fries and Gravy
There's nothing better than that first bite of crispy, crunchy, panko-crusted chicken. Tonight we are going all out, pairing it with smokey fries, gravy and creamy coleslaw.
Ingredients: Yellow potato • Chicken breasts • Red cabbage • 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) • Carrots • All-purpose flour (wheat) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Wheat, Gluten)
350 g
Yellow Potato
15 g
Chicken Stock Powder
(Contains: Soy May contain traces of: Wheat, Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites)
4 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Crustaceans, Egg, Fish, Soy)
113 g
Red Cabbage, shredded
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Wheat, Gluten, Milk, Mustard, Sesame, Sulphites, Crustaceans, Fish, Soy)
56 g
Carrot, julienned
7 g
Applewood Smoke Spice
(Contains: Mustard May contain traces of: Wheat, Milk, Tree nuts, Peanuts, Sesame, Sulphites, Soy)
Not included in your delivery
3 tbsp
Oil*
2 tbsp
Butter*
(Contains: Milk)
0.38 tsp
Salt*
¼ tsp
Sugar*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then halve lengthwise and cut into 1/2-inch slices.
- To a parchment-lined baking sheet, add potatoes, 1 tsp Applewood Smoke Spice and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tsp Applewood Smoke Spice and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)
- 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, then season both sides with salt and pepper.
- In a shallow dish, combine panko, half the flour and remaining Applewood Smoke Spice.
- 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.
- In a large non-stick pan, heat 2 tbsp (4 tbsp) oil over medium-high.
- When hot, add chicken. (NOTE: Don't crowd the pan, cook in batches if necessary.) Cook for 2-3 min per side, until golden.
- To another parchment-lined baking sheet, transfer chicken.
- Roast in the bottom of the oven for 12-14 min, until cooked through.**
- Meanwhile, in a large bowl, whisk together vinegar, remaining mayo, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) sugar.
- Add cabbage and carrots. Season with pepper, then toss to coat.
- Heat a small pot over medium-high.
- When hot, add 2 tbsp (4 tbsp) butter. Cook for 1 min, whisking often, until butter melts.
- Add remaining flour. Cook, whisking often for 1 min, until flour and butter combine.
- Add stock powder and 1 cup (2 cups) water. Cook for 2-3 min, whisking often, until gravy thickens slightly.
- Season with salt and pepper, if you like.
- Divide chicken, coleslaw and fries between plates.
- Serve gravy on the side for dipping.
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 in the same way the recipe instructs you to season and cook chicken thighs.
