Chicken Steaks & Garlic Butter
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Chicken Steaks & Garlic Butter

Chicken Steaks & Garlic Butter

with Parmesan Crumb & Cherry Tomato Garden Salad

Thin, quick cooking chicken breast steaks get a flavour upgrade with a buttery garlic sauce and crisp panko topping. Add a fresh side salad and dinner is ready in a flash!

Tags:
Low Calorie
Allergens:
Gluten
Milk

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 Time
DifficultyEasy

Ingredients

/ Serving 4 people

2 clove

garlic

1 bunch

parsley

1 punnet

cherry tomatoes

1 unit

carrot

1 unit

lemon

½ packet

panko breadcrumbs

(Contains Gluten; )

1 block

Parmesan cheese

(Contains Milk; )

1 packet

chicken breast

1 bag

Cos Lettuce Mix

¼ cube

Chicken-Style Stock Powder

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

⅓ cup

water

60 g

butter

(Contains Milk; )

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories2160 kcal
Fat32.9 g
of which saturates14.4 g
Carbohydrate9.7 g
of which sugars4.5 g
Dietary Fibre0 g
Protein44 g
Cholesterol0 mg
Sodium345 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

Chopping board
Grater
Knife
Large Non-Stick Pan
Medium Bowl
Plate
Large Bowl

Instructions

Get prepped
1

Grate the carrot (unpeeled). Finely chop the parsley leaves. Halve the cherry tomatoes. Finely chop the garlic (or use a garlic press). Slice the lemon into wedges. Grate the Parmesan cheese.

Make the crumb
2

Heat a large frying pan over a medium-high heat with a good drizzle of olive oil. Add the panko breadcrumbs (see ingredients list) and cook, stirring, until golden, 2-3 minutes. Transfer to a medium bowl and set aside to cool. Once cooled, stir through the parsley and grated Parmesan cheese. Season to taste with salt and pepper.

Prepare the chicken
3

Place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken. Season the chicken with salt and pepper. Return the large frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate and repeat with the remaining chicken.

Dress the salad
4

In a large bowl, combine the balsamic vinegar and 2 1/2 tbs olive oil. Add the cherry tomatoes, carrot and cos lettuce mix and toss to coat. Season to taste with salt and pepper. TIP: Toss the salad just before serving to keep the leaves crisp!

Make the sauce
5

Return the pan to a medium heat with a drizzle of olive oil. Add the garlic and cook until fragrant, 1 minute. Add the water and 1/4 of a chicken stock cube. Bring to a simmer, scraping up the brown bits from the bottom of the pan as you go. Add the butter and a squeeze of lemon juice and cook, stirring, until melted and well combined, 1-2 minutes. Remove from the heat. TIP: Add any resting juices from the chicken to the sauce for extra flavour!

Serve up
6

Thickly slice the chicken and divide between plates. Spoon over the garlic butter sauce and sprinkle with the parsley and Parmesan crumb. Divide the salad between plates and serve with lemon wedges.