Pecan-Crusted Honey-Maple Chicken
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Pecan-Crusted  Honey-Maple Chicken

Pecan-Crusted Honey-Maple Chicken

with Bacon, Pea and Mushrooms and Rosemary Potatoes

Allergens:
Mustard
Pecans
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

100 g

Bacon Strips

350 g

Yellow Potato

2 tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

2 tbsp

Maple Syrup

1 unit(s)

Rosemary, sprig

28 g

Pecans

(Contains Pecans)

½ cup

Panko Breadcrumbs

(Contains Wheat)

113 g

Sugar Snap Peas

113 g

Mushrooms

2 unit(s)

Garlic, cloves

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Nutrition Values

Calories860 kcal
Fat30 g
Saturated Fat9 g
Carbohydrate73 g
Sugar23 g
Dietary Fiber7 g
Protein56 g
Cholesterol155 mg
Sodium760 mg
Trans Fat0 g
Potassium1750 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.

Instructions

1
  • Strip a few rosemary leaves from stems, then finely chop 1/2 tbsp (dbl for 4 ppl).
  • Pat potatoes dry with paper towels.
  • Add potatoes, half the rosemary and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast on the top of the oven for 14-16 min, flipping halfway through, until tender and golden-brown.
2
  • Add maple syrup and Dijon to a small bowl.
  • Open one side of the package of pecans. Using a rolling pin or heavy-bottomed pot, crush pecans in their package until broken into small crumbs (or finely chop if you prefer).
  • Add pecans and panko to a shallow dish.
  • 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.
  • Coat all over with half the maple-Dijon sauce.
  • 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 oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
  • Transfer chicken to a baking sheet.
  • Bake in the middle of the oven until chicken is cooked through, 12-14 min.**
5
  • Add bacon to the pan (used in step 4).
  • Cook, flipping occasionally, until crispy, 5-7 min.**
  • Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
  • Pour off all but 1 tbsp fat.
  • Add mushrooms and peas to the pan.
  • Cook, stirring occasionally, until softened, 4-5 min.
  • Add garlic.
  • Cook, stirring occasionally, until garlic is fragrant, 1-2 min. Season with salt and pepper.
6
  • Divide potatoes, veggies and chicken between plates.
  • Drizzle remaining maple-Dijon sauce over chicken.