NZ Cheesy Chicken & Herby Panko Crumb
with Mash Potato And Garlic Veggies
- Milk
- Wheat
- Gluten
Ingredients
2
Garlic
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
320 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 sachet
Classic Roast Seasoning
1 packet
Parsley
1
Baby Broccoli
2 packet
Potato
1
Carrot
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. • Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 10-15 minutes. • Drain and return potato to the saucepan. Add the butter, milk and a pinch of salt, then mash until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes!
• While the potato is cooking, trim baby broccoli. Thinly slice carrot into sticks. Finely chop garlic. Roughly chop herbs. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken and turn to coat.
Swap chicken thigh to chicken breast.
• Transfer chicken to a lined oven tray and bake until cooked through, 8-12 minutes. • When the chicken has 5 minutes cook time remaining, remove tray from oven, then sprinkle panko breadcrumbs and shredded Cheddar cheese over chicken and bake until melted.
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli and carrot with a splash of water, tossing, until tender, 5-6 minutes. • Add baby spinach leaves and garlic and cook until wilted and fragrant, 1 minute. Season to taste.
• Slice cheesy chicken. • Divide potato mash, chicken and garlic veggies between plates. • Tear herbs over chicken to serve. Enjoy!
