Pecan-Crusted Chicken

Name: Pecan-Crusted Chicken with Bacon, Pea and Mushrooms and Rosemary Potatoes
Total time: 35 min
Yield: 2
Cuisine: Canadienne
Ingredients: 2 pièce(s) Poitrines de poulet; 100 g Tranches de bacon; 350 g Pomme de terre à chair jaune; 2 cs Moutarde de Dijon; 2 cs Sirop d'érable; 1 pièce(s) Branche de romarin; 28 g Pacanes; ⅓ tasse(s) Chapelure panko; 113 g Pois sucrés; 113 g Champignons; 2 pièce(s) Gousses d'ail; 1.5 cs Huile*; 0.38 cc Sel*; 0.13 cc Poivre*

with Bacon, Pea and Mushrooms and Rosemary Potatoes

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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.

Allergènes:

Senf

•Noix de pécan

•Hvede

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes

Temps de cuisson10 minutes

DifficultéMoyen

Ingrédients

quantité par portion

2 pièce(s)

Poitrines de poulet

100 g

Tranches de bacon

350 g

Pomme de terre à chair jaune

2 cs

Moutarde de Dijon

2 cs

Sirop d'érable

1 pièce(s)

Branche de romarin

28 g

Pacanes

⅓ tasse(s)

Chapelure panko

113 g

Pois sucrés

113 g

Champignons

2 pièce(s)

Gousses d'ail

Pas inclus dans votre livraison

1.5 cs

Huile*

0.38 cc

Sel*

0.13 cc

Poivre*

Informations nutritionnelles

Énergie (kcal)940 kcal

Graisses41 g

dont saturés12 g

Glucides66 g

dont sucres19 g

Fibres7 g

Protéines55 g

Cholestérol155 mg

Sel1170 mg

Potassium1850 mg

Calcium100 mg

Fer5.5 mg

Ustensiles

•Papier sulfurisé

•Plaque de cuisson

•Cuillères à mesurer

•Rouleau à pâtisserie

•Assiette peu profond

•Bol à mélanger, moyen

•Petit bol

•Grande poêle antiadhésive

•Pince de cuisine

Instructions

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.