Sweet 'n' Savoury Baked Chicken Breasts
with Mashed Potatoes and Salad
This sweet-and-savoury glaze is inspired by the nostalgic "chili" sauce that you can grab from the grocery store shelves. This homemade version is perfect on chicken and then some! Creamy mashed potatoes and a bright salad rounds out this plate perfect for anyone looking for a little walk down memory lane!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Chili Sauce
Tomato Sauce Base
Salad Topping Mix
(Contains Soy, Peanuts)
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until creamy.
Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels, then season with pepper and half the garlic salt.When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 1-2 min per side. While chicken sears, whisk together tomato sauce base, sweet chili sauce, Worcestershire sauce, Dijon and half the balsamic glaze in a small bowl. Remove the pan from heat, then transfer chicken to a parchment-lined baking sheet.
Add sauce to the same pan, then bring to a simmer over medium. Once simmering, add 1/2 tbsp butter (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly, 30 sec-1 min. Season with salt and pepper, to taste. Transfer half the sauce back to the same small bowl. Set aside. Add chicken to the pan with remaining sauce, then flip to coat. Transfer chicken back to the same parchment-lined baking sheet. Spoon any remaining sauce from the pan over chicken. Roast in the top of the oven until cooked through, 10-12 min.**
Meanwhile, cut tomatoes into 1/2-inch pieces. Add remaining balsamic glaze and 1 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
When chicken is almost done, add spring mix and tomatoes to the large bowl with vinaigrette. Toss to combine.
Thinly slice chicken. Season mashed potatoes with pepper and remaining garlic salt, to taste.Divide mashed potatoes, chicken and salad between plates.Sprinkle salad topping mix over salad. Serve reserved sauce on the side for dipping.