Panko-Crusted Chicken Breasts
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Panko-Crusted Chicken Breasts

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!

Allergens:
Wheat
Soy
Milk
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 Time
DifficultyMedium

Ingredients

serving amount

2 piece

Chicken Breasts

½ cup

Panko Breadcrumbs

(Contains Wheat)

350 g

Yellow Potato

2 piece

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*

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Nutrition Values

Calories710 kcal
Fat26 g
Saturated Fat3.5 g
Carbohydrate71 g
Sugar8 g
Dietary Fiber6 g
Protein47 g
Cholesterol145 mg
Sodium1620 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. 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.