Tex-Mex Crumbed Chicken & Celery Slaw
with Cheesy Corn 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 this dinner stand out from the crowd!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 sachet
Tex-Mex Spice Blend
320 g
Chicken Breast
1
Celery
1 packet
Slaw Mix
2 packet
Potato
1 sachet
Chicken-Style Stock Powder
1 sachet
Coriander
1
Corn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
1 piece
egg
(Contains: Eggs; )
2 tbs
Mayonnaise
(Contains: Eggs; )
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Slice kernels off corn cob.• Cook potato and corn in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return saucepan to medium-high heat, then add the butter and cook, stirring, until fragrant, 1 minute. • Add chicken-style stock powder, potato and shredded Cheddar cheese to the pan and toss to coat. Remove from heat and lightly crush with a fork. Cover to keep warm.
• 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. • SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! 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 (when no longer pink inside), 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.
• Meanwhile, thinly slice celery. Roughly chop coriander. • In a medium bowl, combine slaw mix, celery, coriander and smokey aioli. Season to taste. • Divide Tex-Mex crumbed chicken, cheesy corn crushed potatoes and slaw between plates to serve. Enjoy! Little cooks: Take the lead by tossing the slaw!
