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Panko-Crusted Chicken Breast
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Panko-Crusted Chicken Breast

Panko-Crusted Chicken Breast

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
Milk
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
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

½ cup

Panko Breadcrumbs

(Contains Wheat)

460 g

Russet Potato

2 unit

Chicken Broth Concentrate

4 tbsp

All-Purpose Flour

(Contains Wheat)

1 tbsp

BBQ Seasoning

(Contains Sulphites)

170 g

Coleslaw Cabbage Mix

1 tbsp

White Wine Vinegar

(Contains Sulphites)

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

Not included in your delivery

3 tbsp

Oil*

2 tbsp

Unsalted Butter*

(Contains Milk)

0.38 tsp

Salt*

¼ tsp

Pepper*

¼ tsp

Sugar*

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Nutrition Values

Calories1048 kcal
Fat59 g
Saturated Fat14 g
Carbohydrate81 g
Sugar8 g
Dietary Fiber6 g
Protein49 g
Cholesterol175 mg
Sodium1410 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

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

Instructions

Roast fries
1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. 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. 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 mayo (dbl for 4 ppl). Working with one thigh at a time, press each thigh into panko mixture to coat completely.

Sear and roast chicken
3

Heat 2 tbsp oil (dbl for 4 ppl) 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 top of the oven until chicken is cooked through, 12-14 min.

Mix coleslaw
4

Meanwhile, whisk together vinegar, remaining mayo, 1/4 tsp salt and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Add coleslaw cabbage mix. Season with pepper, then toss to coat.

Make gravy
5

Heat a small pot over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl). Cook, whisking often, until butter melts, 1 min. Add remaining flour. Cook, whisking often, until flour and butter combine, 1 min. Add broth concentrates and 1 cup water (dbl for 4 ppl).Cook, whisking often, until gravy thickens slightly, 2-3 min. Season with salt and pepper, to taste.

Finish and serve
6

Divide chicken, slaw and fries between plates. Serve gravy on the side for dipping.