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Southern Chicken Breasts

Southern Chicken Breasts

with White BBQ Sauce, Buttery Corn and Crispy Potatoes

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Deliciously seared chicken breasts are a match made in heaven for creamy, buttery corn and a zingy white BBQ sauce. This Southern-style BBQ sauce is mayo-based with a kick of horseradish!

Tags:Family FriendlyOptional Spice
Allergens:Egg/OeufMustard/MoutardeSulphites/SulfiteMilk/Lait

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

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

2 unit

Chicken Breasts

113 g

Corn Kernels

360 g

Yellow Potato

¼ tsp

Cracked Black Pepper

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp

Garlic Puree

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde)

7 g

Parsley

1 tsp

Horseradish

(ContainsSulphites/Sulfite)

½ tsp

Seasoned Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Sugar*

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories672 kcal
Fat33 g
Saturated Fat7 g
Carbohydrate49 g
Sugar6 g
Dietary Fiber5 g
Protein45 g
Cholesterol149 mg
Sodium763 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Whisk
Medium Bowl
Large Non-Stick Pan
Paper Towel
Silicone Brush
Strainer
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 2 : 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange potatoes in a single layer. Roast in the middle of the oven until golden-brown, 25-28 min.

2

Meanwhile, whisk together mayo, Dijon, 1 tsp horseradish, 1/4 tsp sugar (dbl both for 4 ppl) and 1/4 tsp cracked black pepper in a medium bowl. (NOTE: Reference heat guide.) Set aside. Roughly chop parsley.

3

Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season with 1/2 tsp seasoned salt (dbl for 4 ppl) and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown and cooked through, 3-4 min per side.**

4

When chicken is cooked through, remove the pan from heat, then transfer chicken to a plate. Brush half the white BBQ sauce over top. Cover to keep warm. Carefully wipe the pan clean.

5

Heat the same pan over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec. Add garlic puree and corn. Cook, stirring occasionally, until corn is warmed through, 2-3 min. Season with salt and pepper. Stir in half the parsley.

6

Slice chicken. Divide chicken, buttery corn and potatoes between plates. Spoon any chicken juices from the plate and remaining white BBQ sauce over chicken. Sprinkle remaining parsley over top.