Golden Crumbed Chicken
with creamy mash and carrots
A delicious take on a classic kind of dish that's a guaranteed crowd-pleaser. What's not to love about crispy breaded chicken, creamy mash, and sweet and tender carrots?
Tags:
Family Friendly
Allergens:
Wheat
•Egg
•Mustard
The quantities provided above are averages only.
Total Time35 minutes
Cooking Time40 minutes
DifficultyEasy
Ingredients
Serving amount
320 grams
Irish Chicken Breast
2 unit(s)
Carrot
1 sachet(s)
Honey
1 pack(s)
Breadcrumbs
(Contains Wheat)
5 grams
Parsley
1 sachet(s)
Ground Cumin
2 sachet(s)
Mayo
(Contains Egg, Mustard)
3 unit(s)
Potatoes
Not included in your delivery
to taste
Oil
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)3082 kJ
Energy (kcal)737 kcal
Fat19.8 g
of which saturates3.3 g
Carbohydrate97.5 g
of which sugars13.6 g
Dietary Fiber0 g
Protein43.8 g
Cholesterol0 mg
Salt2.84 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Potato Masher
•Colander
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a large 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, 12-18 mins.
- Once cooked, drain the potatoes 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 with salt and pepper. Cover to keep warm.
2
- Meanwhile, trim the carrots. Halve lengthways. Cut into 1cm wide, 5cm long batons.
- Roughly chop the parsley (stalks and all).
- Pop the carrots onto a lined baking tray. Drizzle with oil, season with salt, pepper and cumin then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the middle shelf until tender, 20-25 mins. Turn halfway through.
- When cooked, toss the carrots with the honey and parsley.
3
- Lay the chicken out on a chopping board. Place your hand flat on top.
- Slice horizontally until there's 2cm left (don't slice all the way through). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Open the chicken breasts up like a book.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. It will still taste delicious once cooked!
4
- Add the mayo to a large bowl then add the chicken, turning so it's well coated all over.
- Add the breadcrumbs to a separate bowl with a pinch of salt and pepper.
- Working with one chicken breast at a time, press both sides into the breadcrumbs to coat completely.
- Carefully shake off any excess breadcrumbs.
5
- Place a large pan over medium heat with a drizzle of oil.
- Once the oil is hot, lay the butterflied chicken into the pan and season with salt and pepper.
- Fry until browned and cooked through, 3-6 mins each side.
- Once cooked, transfer to a plate and cover to rest for a couple of mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
TIP: You want the oil to be nice and hot so the chicken fries properly.
6
- Arrange the creamy mashed potato and carrots on your plates.
- Serve the golden chicken alongside.
