Tex-Mex Crumbed Chicken & Celery Slaw
with Crushed Sweetcorn Potatoes & Parsley- Milk
- Gluten
- Gluten(Wheat)
- Eggs
- Soy
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
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 Mexican spiced chicken does wonders to make this dinner stand out from the crowd! *This recipe is under 650kcal per serving.*
Ingredients
2
potatoes
1 tin
sweetcorn
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 sachet
Chicken-Style Stock Powder
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 stalk
celery
1 bag
Slaw Mix
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 bag
parsley
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1 tbs
plain flour
(Contains: Gluten; )
1
egg
(Contains: Eggs; )
Nutrition Values
Utensils
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 the sweetcorn. • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat. Add the butter and garlic paste 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.
TIP: Add a splash of water if the potato looks dry!
• Meanwhile, place chicken breast between two sheets of baking paper. Pound 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 pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Tex-Mex spice blend. • Coat chicken first in the flour, followed by the egg and finally the breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• Thinly slice celery. In a medium bowl, combine slaw mix, celery and garlic aioli. Season to taste. • Slice crumbed chicken. • Divide Tex-Mex crumbed chicken, sweetcorn crushed potatoes and celery slaw between plates. Tear over parsley to serve. Enjoy!
