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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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)
Nutrition Values
Utensils
Instructions
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.
Meanwhile, peel, then cut carrot into 1/4-inch half-moons.Trim green beans. Combine breadcrumbs and Parmesan in a shallow dish.
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.
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.
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.**
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.
