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Parmesan-Crusted Chicken Breasts
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Parmesan-Crusted Chicken Breasts

Parmesan-Crusted Chicken Breasts

with Roasted Veggies and Sweet Potato Mash

Savoury Parmesan-crusted chicken with creamy mashed sweet potato and roasted carrots is sure to win over even the pickiest eaters in your household!

Tags:
Family Friendly
Allergens:
Barley
Milk
Wheat
Rye
Sesame
Soy
Oats
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

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

170 g

Carrot

170 g

Green Beans

340 g

Sweet Potato

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

0.13 tsp

Pepper*

¼ tsp

Salt*

2 tbsp

Milk*

(Contains Milk)

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Nutrition Values

Calories838 kcal
Fat45 g
Saturated Fat15 g
Carbohydrate59 g
Sugar16 g
Dietary Fiber10 g
Protein50 g
Cholesterol180 mg
Sodium960 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

Large Pot
Peeler
Measuring Spoons
Paper Towel
Shallow Dish
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Potato Masher
Colander

Instructions

Cook sweet potatoes
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut sweet potatoes into 1-inch pieces. Add sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (by approx. 1-2 inches) to a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until sweet potatoes are fork-tender, 10-12 min.

Prep
2

Meanwhile, peel, then cut carrot into 1/4-inch half-moons.Trim green beans. Combine breadcrumbs and Parmesan in a shallow dish.

Roast veggies
3

Add carrots, green beans and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until veggies are tender-crisp, 14-17 min.

Coat chicken
4

Meanwhile, pat chicken dry with paper towels. Carefully slice each chicken breast in half through the centre, parallel to the cutting board. (NOTE: You will have 4 pieces of chicken for 2 ppl and 8 pieces for 4 ppl.) Season with salt and pepper.Coat chicken all over with mayo. Working with one piece of chicken at a time, firmly press both sides into breadcrumb mixture to coat completely.

Cook chicken
5

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 1 tbsp oil per batch). Pan-fry until golden-brown, 3-4 min per side. Transfer chicken to another parchment-lined baking sheet. Roast in the top of the oven until cooked through, 5-7 min.**

Finish and serve
6

When sweet potatoes are fork-tender, drain and return them to the same pot, off heat. Mash 2 tbsp butter and 2 tbsp milk (dbl both for 4 ppl) into sweet potatoes until smooth. Season with 1/8 tsp salt (dbl for 4 ppl) and pepper, to taste.Divide sweet potato mash, Parmesan-crusted chicken and roasted veggies between plates.

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