Walnut & Rosemary-Crusted Chicken

Name: Walnut & Rosemary-Crusted Chicken with Roasted Veggies & Garlic Aioli
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 onion; 2 sprig rosemary; 1 cucumber; 1 clove garlic; 1 packet walnuts; 1 packet panko breadcrumbs; ½ tsp salt; 1 egg; 1 packet chicken breast; 1 bag salad leaves; 1 packet garlic aioli; 1 drizzle vinegar (white wine or red wine)

with Roasted Veggies & Garlic Aioli

Get up to $175 off

What’s not to like about crusted chicken breast? It’s a great way to introduce texture and keep the chicken moist while it cooks. The walnut and rosemary in the crust adds some amazing flavour, too!

Tags:

Kid Friendly

Allergens:

Tree Nuts

•Gluten(Wheat)

•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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

onion

2 sprig

rosemary

cucumber

1 clove

garlic

1 packet

walnuts

(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy. )

1 packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 packet

chicken breast

1 bag

salad leaves

1 packet

garlic aioli

(Contains: Eggs, Soy; )

Not included in your delivery

olive oil

½ tsp

salt

egg

(Contains: Eggs; )

1 drizzle

vinegar (white wine or red wine)

Nutrition Values

/ per serving

Energy (kJ)3652 kJ

Fat50.7 g

of which saturates7 g

Carbohydrate57.7 g

of which sugars9.5 g

Protein45.3 g

Sodium1176 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.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 200°C/180°C fan-forced. Cut the potato into bite-sized chunks. Slice the red onion into thick wedges. Place the potato and onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.

While the veggies are roasting, pick the rosemary leaves and finely chop. Thinly slice the cucumber. Finely chop the garlic. Crush the walnuts in their packet using a rolling pin (or finely chop if you prefer).

In a shallow bowl, whisk the egg. In a second shallow bowl, combine the rosemary, garlic, walnuts, panko breadcrumbs and the salt, then season with pepper. Coat the chicken breast in the egg, then the walnut-panko mixture, pressing lightly to help the crust stick. Reserve any leftover crumb in the bowl, you will use it in step 4.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the crusted chicken until golden, 2 minutes on each side. Transfer to a second lined oven tray and sprinkle the leftover panko crumb over the chicken. Bake the chicken until cooked through, 8-12 minutes. When the chicken is done, set aside to rest.

TIP: The chicken is cooked through when it's no longer pink inside.

While the chicken is resting, combine a drizzle of vinegar and olive oil in a medium bowl. Season, then add the mixed salad leaves and cucumber and toss to coat.

Slice the walnut and rosemary-crusted chicken. Divide the chicken, roasted veggies and mixed salad between plates. Sprinkle any remaining toasted crumb over the chicken. Serve with the garlic aioli.