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Cheesy Chicken & Herby Panko Crumb

Cheesy Chicken & Herby Panko Crumb

with Mashed Potato & Garlic Veggies

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Can you get a more perfectly portioned plate? This balanced meal has a healthy serve of chicken breast covered in cheesy goodness, a crunchy herb crumb, smooth mash and aromatic garlic veggies. Delish!

Tags:Kid Friendly
Allergens:MilkGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 bag

green beans

1

carrot

3 clove

garlic

1 bag

parsley

1 packet

chicken breast

1 sachet

garlic & herb seasoning

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 bag

baby spinach leaves

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

2.5 tbs

milk

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2933 kJ
Fat34.8 g
of which saturates19 g
Carbohydrate50.6 g
of which sugars9.4 g
Protein44.7 g
Sodium942 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return the potato to the saucepan. Add the butter, milk and a pinch of salt, then mash until smooth. Cover to keep warm.

2

While the potato is cooking, trim the green beans. Thinly slice the carrot into sticks. Finely chop the garlic. Roughly chop the parsley.

3

Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the chicken and turn to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until browned, 2 minutes each side. Transfer the chicken to a lined oven tray and bake until cooked through, 8-12 minutes. When the chicken has 5 minutes cook time remaining, remove the tray from the oven, then sprinkle the shredded Cheddar cheese over the chicken and bake until melted.

TIP: Chicken is cooked through when it's no longer pink inside.

4

While the chicken is baking, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl, then add the parsley and season to taste. Toss to combine and set aside.

5

Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the green beans and carrot with a splash of water, tossing, until tender, 4-5 minutes. Add the baby spinach leaves and remaining garlic and cook until wilted and fragrant, 1 minute. Season to taste.

6

Slice the cheesy chicken. Divide the mashed potato, garlic veggies and chicken between plates. Sprinkle the herby panko crumb over the chicken to serve.