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Pecan-Crusted Honey-Maple Chicken
with Bacon, Pea and Mushrooms and Rosemary Potatoes
A sweet-and-savoury maple-Dijon sauce acts as a base for our pecan-crusted chicken, as well as a drizzle for a finishing touch that pairs perfectly with the nutty crust, and our golden roasted potatoes.
The quantities provided above are averages only.
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
100 g
Bacon Strips
350 g
Yellow Potato
2 tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
2 tbsp
Maple Syrup
1 unit(s)
Rosemary, sprig
28 g
Pecans
(Contains Pecans May contain Mustard, Peanuts, Soy, Sulphites, Egg, Gluten, Milk)
â…“ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
113 g
Sugar Snap Peas
113 g
Mushrooms
2 unit(s)
Garlic, cloves
Not included in your delivery
1.5 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Strip a few rosemary leaves from stems, then finely chop 1/2 tbsp (1 tbsp).
- Remove any brown spots from potatoes and cut into 1/2-inch.
- To a parchment-lined baking sheet, add potatoes, half the rosemary and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven for 22-25 min, flipping halfway through, until tender and golden.
- To a medium bowl, add maple syrup and Dijon. In a small bowl, set half aside.
- Open one side of the package of pecans. Using a rolling pin or heavy-bottomed pot, crush pecans in the package until broken into small crumbs (or finely chop if you prefer).
- To a shallow dish, add pecans and panko. Set aside.
- Trim peas.
- Thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Cut bacon into 1/2-inch pieces. (TIP: Use kitchen shears to cut bacon with ease!)
- Pat chicken dry with paper towels. Season with remaining rosemary, salt and pepper.
- To medium bowl with maple-Dijon sauce, add chicken. Toss to coat.
- Working with one chicken breast at a time, press both sides into panko to coat completely.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet.
- Bake in the middle of the oven for 12-14 min, until chicken is cooked through.**
- To the same pan, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 5-8 min, flipping occasionally, until crispy.** Remove the pan from heat.
- Using tongs, transfer bacon to a paper towel-lined cutting board. Set aside.
- Discard all but 1 tbsp (2 tbsp) bacon fat.
- Add mushrooms and peas to the pan.
- Cook for 4-5 min, stirring occasionally, until softened.
- Add garlic. Cook for 1-2 min, stirring occasionally, until garlic is fragrant. Season with salt and pepper.
- Thinly slice chicken.
- Divide potatoes, veggies and chicken between plates.
- Drizzle remaining maple-Dijon sauce over chicken.