Garlic & Herb Crumbed Chicken

Name: Garlic & Herb Crumbed Chicken with Garden Salad, Potato Wedges & Herby Mayo
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 2 clove garlic; 2 tbs plain flour; 1 sachet Garlic & Herb Seasoning; 1 egg; 1 packet panko breadcrumbs; 1 packet chicken breast; 1 tsp balsamic vinegar; 1 bag Mixed Salad Leaves; 1 packet Dill & Parsley Mayonnaise; 1 cucumber; 1 carrot

with Garden Salad, Potato Wedges & Herby Mayo

Get up to $175 off

Everyone is going to want a bite of this dish at dinner. It’s hard enough to resist a panko-crumbed, golden chicken let alone when you add delicious garlic and herb flavours into the crumb itself so it cooks into the chicken. Then there’s the wedges and dill-parsley mayo for dipping that makes mouths water. This is going to be too hard to resist, best to dig in!

Tags:

Kid Friendly

Allergens:

Gluten

•Eggs

•Gluten(Wheat)

•Soy

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

2 clove

garlic

1 sachet

Garlic & Herb Seasoning

1 packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 packet

chicken breast

1 bag

Mixed Salad Leaves

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

cucumber

carrot

Not included in your delivery

olive oil

2 tbs

plain flour

(Contains: Gluten; )

egg

(Contains: Eggs; )

1 tsp

balsamic vinegar

Nutrition Values

Energy (kJ)3216 kJ

Fat30.7 g

of which saturates4.6 g

Carbohydrate74.8 g

of which sugars16.9 g

Protein47.9 g

Sodium892 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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. • Drizzle with olive oil, season and toss to coat. Bake until tender, 20-25 minutes. • Meanwhile, grate carrot. Thinly slice cucumber into half-moons. Finely chop garlic.

Little cooks: Older kids can help grate the carrot!

• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick. • In a shallow bowl, combine the plain flour and a good pinch of salt. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs, garlic & herb seasoning and garlic. • Dip chicken into the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate.

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.

• When the wedges have 5 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to cover the base. • Cook crumbed chicken in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

• Meanwhile, in a medium bowl, combine mixed salad leaves, carrot, cucumber and a drizzle of balsamic vinegar and olive oil. Season and toss to combine. • Divide garlic and herb-crumbed chicken, garden salad and potato wedges between plates. • Serve with dill & parsley mayonnaise. Enjoy!

Little cooks: Kids can help toss the salad.