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Rosemary-Walnut Crusted Chicken

Rosemary-Walnut Crusted Chicken

with Roasted Potatoes & Mixed Green Salad

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We love the crispy crunchy topping on this delicious chicken. Fragrant rosemary and the deeply flavoured oils from the walnuts compliment tender chicken breast. We kept it classic with roasted potatoes and a lightly dressed salad.

Allergens:Tree Nut/NoixWheat/BléMustard/MoutardeSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Yukon Potato

7 g

Rosemary

340 g

Chicken Breasts

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

¼ can

Panko Breadcrumbs

(ContainsWheat/Blé)

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

56 g

Spring Mix

½ tsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

unit

Oil*

unit

Pepper*

unit

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2059 kJ
Calories492 kcal
Fat16 g
Saturated Fat2 g
Carbohydrate41 g
Sugar4 g
Dietary Fiber6 g
Protein46 g
Cholesterol99 mg
Sodium444 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Silicone Brush
Small Bowl
Medium Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to roast the potatoes and chicken). Start prepping when the oven comes up to temperature!

2

Wash and dry all produce.* Cut potatoes into ½-inch cubes. Strip 2 tsp (double for 4 ppl) rosemary leaves from the stems and finely chop. On a baking sheet, toss the potatoes with half the rosemary and a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.

3

Meanwhile, in a small bowl, combine the panko, walnuts and remaining rosemary leaves. Pat the chicken dry with paper towels. Season with salt and pepper. Arrange the chicken on a parchment-lined baking sheet, then brush each breast with 1 tsp mustard.

4

Sprinkle each chicken with the walnut-panko mixture, pressing gently so it sticks. Bake in the centre of the oven until the chicken is cooked through, 20-22 min. (TIP: Cook to a minimum internal temperature of 165°F.**)

5

Meanwhile, in a medium bowl, whisk together 1 tbsp vinegar (1 bottle for 4 ppl), remaining mustard and a drizzle of oil. Toss in the spring mix.

6

Divide the walnut-crusted chicken, roasted potatoes and salad between plates.