Rosemary-Walnut Crusted Chicken
with Roasted Potatoes & Mixed Green Salad
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Yukon Potato
7 g
Rosemary
340 g
Chicken Breasts
28 g
Walnuts, chopped
(Contains: Tree nuts)
¼ can
Panko Breadcrumbs
(Contains: Wheat)
1 tbsp
Dijon Mustard
(Contains: Mustard, Sulphites)
56 g
Spring Mix
½ tsp
Balsamic Vinegar
(Contains: Sulphites)
Not included in your delivery
unit
Oil*
unit
Pepper*
unit
Salt*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F (to roast the potatoes and chicken). Start prepping when the oven comes up to temperature!
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.
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.
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.**)
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.
Divide the walnut-crusted chicken, roasted potatoes and salad between plates.
