We’re officially making chicken (dippers) tonight, so don’t be afraid to break out your best chicken dance! We recommend drizzling over the delicious garlic aioli, but these are called dippers, so if you need to grab 'em and dunk 'em, we won’t tell anyone. Promise.
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
sweet mustard spice blend
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
Preheat the oven to 240°C/220°C fan-forced. Slice the potato into wedges. Pick and finely chop the rosemary leaves. Place the potato and rosemary on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, then bake until tender, 25-30 minutes.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
While the wedges are baking, combine the sweet mustard spice blend, the salt and plain flour in a shallow bowl, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Cut the chicken breast into 2cm strips. Dip the chicken strips into the flour mixture, followed by the egg and finally into the panko breadcrumbs. Transfer to a plate.
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the crumbed chicken in batches, turning, until golden and cooked through, 3-4 minutes (depending on thickness). Transfer to a plate lined with paper towel and season with salt.
TIP: Add extra oil between batches if needed.
While the chicken is cooking, grate the carrot. Thinly slice the apple.
In a large bowl, combine a drizzle of olive oil and the balsamic vinegar. Add the carrot, apple and mixed salad leaves. Toss to combine.
Divide the crumbed chicken dippers, apple salad and rosemary roasted wedges between plates. Serve with the garlic aioli.