Pecan-Crusted Honey-Maple Chicken
with Bacon, Pea and Mushrooms and Rosemary PotatoesCalories
:
940 kcalProtein
:
55g proteinTotal
:
35 minutesDifficulty
:
MediumAllergens:
- Mustard
- Pecans
- Wheat
- Fish
- Milk
- Sesame
- Egg
- Wheat
- Crustaceans
- Soy
- Gluten
- Sulphites
- May contain traces of allergens
- Tree nuts
- Peanuts
- Mustard
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2 unit(s)
Chicken Breasts
100 g
Bacon Strips
350 g
Yellow Potato
2 tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
2 tbsp
Maple Syrup
1 unit(s)
Rosemary, sprig
28 g
Pecans
(Contains: Pecans May be present: Milk, Sesame, Egg, Soy, Gluten, Sulphites, Tree nuts, Peanuts, Mustard)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: 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
Calories940 kcal
Fat50 g
Saturated Fat12 g
Carbohydrate66 g
Sugar19 g
Dietary Fiber7 g
Protein55 g
Cholesterol155 mg
Sodium1170 mg
Potassium1850 mg
Calcium100 mg
Iron5.5 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
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Rolling Pin
•Shallow Dish
•Medium Bowl
•Small Bowl
•Large Non-Stick Pan
•Tongs
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.**
5
- 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.
6
- Thinly slice chicken.
- Divide potatoes, veggies and chicken between plates.
- Drizzle remaining maple-Dijon sauce over chicken.
