[Cooking Techniques] NZ Lemon Chicken Paillard & Garlic Twice Cooked Potatoes
with Roasted Baby Carrots & Parsnip
- Eggs
- Soy
Ingredients
1 sachet
Garlic & Herb Seasoning
320 g
Chicken Breast
1 packet
Parsley
1 packet
Baby Rainbow Carrots
2 packet
Potato
1 sachet
Chicken-Style Stock Powder
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
2
Parsnip
1
Lemon
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut potato into large chunks. Finely chop garlic. Trim green tops from baby carrots (see ingredients) and scrub them clean (halve any thick carrots lengthways). Cut parsnip into wedges lengthways. Slice lemon into wedges. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes.
• Meanwhile, place baby carrots, parsnip and chicken-style stock powder on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes.
• Drain the potatoes and transfer to a second lined oven tray. Add half the garlic, drizzle with olive oil and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour and garlic & herb seasoning. Dip chicken into flour mixture to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
TIP: Chicken is cooked when it's no longer pink inside.
• Wipe out and return the frying pan to medium heat with the butter and cook until beginning to brown, 1-2 minutes. • Add remaining garlic and cook until fragrant, 1 minute. • Remove pan from heat and add a squeeze of lemon juice. Season to taste.
If you've added garlic aioli. Serve it on the side with the potatoes.
