Panko-Crusted Chicken Breasts
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
½ cup
Panko Breadcrumbs
(Contains Wheat)
350 g
Yellow Potato
2 unit(s)
Chicken Stock Powder
(Contains Soy)
4 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
BBQ Seasoning
113 g
Red Cabbage, shredded
1 tbsp
White Wine Vinegar
(Contains Sulphites)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
56 g
Carrot, julienned
Not included in your delivery
3 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.38 tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
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.)
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.
Divide chicken, coleslaw and fries between plates. Serve gravy on the side for dipping.
