Crispy Baked Chicken and Mash
with sweet and tangy Asian-inspired sauce
Golden baked breaded and butterflied chicken sits atop a bed of creamy mash in this simple recipe. Courgettes roasted until perfectly tender are the perfect accompaniment for a well-rounded meal.
Ingredients
3 unit(s)
Potatoes
320 grams
Irish Chicken Breast
1 pack(s)
Breadcrumbs
(Contains Wheat)
2 sachet(s)
Mayo
(Contains Egg, Mustard)
2 sachet(s)
Hoisin Sauce
(Contains Wheat, Sesame, Soya)
2 sachet(s)
Sweet Chilli Sauce
1 unit(s)
Courgette
1 sachet(s)
Thai Style Spice Mix
Not included in your delivery
to taste
Butter (Optional)
to taste
Milk (Optional)
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the boiling water and cook until fork tender, 15-20 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season to taste with salt and pepper. Cover to keep warm.
- Trim the courgette, quarter lengthways and chop into 2cm chunks.
- Lay chicken on chopping board, place hand on top and carefully slice horizontally until 2cm remain (don't cut all the way through). Open it up like a book. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is due to vacuum packing used to keep it fresh and is normal. It will still be delicious once cooked!
- To a small bowl add the Thai style spice mix, breadcrumbs and 2 tbsp oil (double for 4p).
- Season with salt and pepper and mix well to combine.
- Pop the chicken breasts onto a lined baking tray and season with salt and pepper.
- Spoon the mayo over the top of each chicken breast.
- Sprinkle over the breadcrumb mixture then press it down firmly with the back of a spoon.
- When the oven is hot, roast the chicken on the top shelf until cooked through and golden on top, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
- When 10 mins of cooking time remain, remove the tray from the oven and add the courgette.
- Drizzle with oil, season with salt and pepper then toss to coat.
- Return to the oven and roast until tender, 8-10 mins.
TIP: Use a separate baking tray if necessary.
- Pop the hoisin sauce and sweet chilli sauce into a small bowl.
- Stir well to fully combine.
- When everything is ready, place the golden chicken on top of a large helping of mashed potato.
- Serve the courgettes alongside.
- Spoon over as much sauce as you like.
