Crumbed Chicken Dippers & Rosemary Potato Wedges
with Garlic Aioli & Apple Salad
We’re officially making chicken (dippers) tonight, so don’t be afraid to break out your best chicken dance! We recommend spooning 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
Ingredients
2
potato
2 sprig
rosemary
1 sachet
Sweet Mustard Spice Blend
1 packet
panko breadcrumbs
(Contains Gluten; )
1 packet
chicken breast strips
1
carrot
1 bag
salad leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
1
apple
Not included in your delivery
olive oil
1 tsp
salt
½ tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
1 tsp
balsamic vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut 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, spread out evenly, 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, 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. Coat the chicken breast strips in the flour mixture, followed by the egg and finally 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 medium 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 potato wedges between plates. Serve with the garlic aioli.
Explore Similar Recipes
