Our Plans
Southern Chicken Breasts
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Southern Chicken Breasts

Southern Chicken Breasts

with White BBQ Sauce, Buttery Corn and Crispy Potatoes

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 Friendly
Optional Spice
Bestseller
Allergens:
Egg
Mustard
Milk

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

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Chicken Breasts

113 g

Corn Kernels

360 g

Yellow Potato

¼ tsp

Cracked Black Pepper

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Garlic Puree

1.5 tsp

Dijon Mustard

(Contains Mustard)

7 g

Parsley

15 mL

Creamy Horseradish Sauce

(Contains Egg, Mustard)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Sugar*

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

sideBannerName

Nutrition Values

Calories704 kcal
Fat35 g
Saturated Fat8 g
Carbohydrate51 g
Sugar7 g
Dietary Fiber5 g
Protein46 g
Cholesterol155 mg
Sodium430 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.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Whisk
Medium Bowl
Large Non-Stick Pan
Paper Towel
Silicone Brush

Instructions

Roast potatoes
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 2 : 1/8 tsp mild, 1/4tsp medium, 1/2 tsp spicy and 1tsp 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 tender and golden-brown, 25-28 min.

Make white BBQ sauce
2

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

Cook chicken
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 salt 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, 4-6 min per side.**

Finish chicken
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.

Cook corn
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.

Finish and serve
6

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