Tex-Mex Crumbed Chicken & Celery Slaw

Name: Tex-Mex Crumbed Chicken & Celery Slaw with Bacon & Sweetcorn Crushed Potatoes
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Panko Breadcrumbs; 1 tin Sweetcorn; 1 sachet Tex-Mex Spice Blend; 320 g Chicken Breast; 1 packet Garlic Aioli; 1 Celery; 1 packet Slaw Mix; 2 packet Potato; 1 sachet Chicken-Style Stock Powder; 100 g Diced Bacon; 1 Spring Onion

with Bacon & Sweetcorn Crushed Potatoes

Get up to $175 off

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!

Tags:

Air Fryer Friendly

•Kid Friendly

Allergens:

Wheat

•Gluten

•Eggs

•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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

1 tin

Sweetcorn

1 sachet

Tex-Mex Spice Blend

320 g

Chicken Breast

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Celery

1 packet

Slaw Mix

2 packet

Potato

1 sachet

Chicken-Style Stock Powder

100 g

Diced Bacon

Spring Onion

Nutrition Values

Calories631 kcal

Energy (kJ)2640 kJ

Fat27.2 g

of which saturates6.2 g

Carbohydrate46.3 g

of which sugars12 g

Dietary Fibre3.6 g

Protein51.8 g

Sodium1670 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.

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. Drain sweetcorn (see ingredients). • Cook potato 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. Stir to combine, then remove from heat. • Add potato and corn to the pan and toss to coat. 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.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • 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. • Sprinkle corn crushed potatoes with diced bacon. • In a medium bowl, combine slaw mix, celery and mayonnaise. Season to taste. • Divide Tex-Mex crumbed chicken, bacon & sweetcorn crushed potatoes and slaw between plates to serve. Enjoy! Little cooks: Take the lead by tossing the slaw!