Tex-Mex Crumbed Chicken & Celery Slaw
with Cheesy Sweetcorn Crushed Potatoes
You can jazz up anything with a bit of bling, like these crushed potatoes, simply add golden corn to the mix and they are ready to make mouths water. Another example, a crunchy crumb to Tex-Mex spiced chicken does wonders to make a Protein Rich this dinner stand out from the crowd!
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
1 tin
sweetcorn
1 sachet
Chicken-Style Stock Powder
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten; )
1 sachet
Tex-Mex spice blend
1 stalk
Celery
1 packet
Slaw Mix
1 packet
Mayonnaise
(Contains Egg; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Drain the sweetcorn. • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return saucepan to medium-high heat, add the butter and cook, stirring, until fragrant, 1 minute. • Add chicken-style stock powder. Stir to combine, then remove from heat. • Add potato and corn to the pan and toss to coat. Lightly crush with a fork, then top with shredded Cheddar cheese. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
• Meanwhile, 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. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs, Tex-Mex spice blend and olive oil (2tbs for 2 people / _1/4 cup for 4 people). Coat chicken first in the flour, followed by the egg and finally, the breadcrumbs. Set aside on a plate.
• Set your air fryer to 200°C. Place crumbed chicken into air fryer basket and cook, turning halfway, until golden and cooked through, 12-15 minutes.
TIP: No air fryer? Heat a large frying pan over medium-high with enough olive oil to coat the base. Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.
• Thinly slice celery. • In a medium bowl, combine slaw mix, celery and mayonnaise. Season to taste. • Divide Mexican crumbed chicken, cheesy corn crushed potatoes and aioli slaw between plates. Enjoy!