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?
The quantities provided above are averages only.
Ingredients
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)
600 grams
Potatoes
120 grams
Peas
100 grams
Hollandaise Sauce
(Contains Mustard, Egg, Milk)
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
Utensils
Cooking Steps
- 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 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.
- 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. Toss with salt, pepper, cumin and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the middle shelf until tender, 20-25 mins. Turn the tray halfway through.
- When cooked, toss the carrots with honey and parsley.
- Lay the chicken out on a board. Place your hand flat on top.
- Slice horizontally until there's 2cm left (don't cut 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!
- Pop the mayo into a large bowl then add the chicken, turning so it's 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.
- Place a large pan over medium heat with a drizzle of oil.
- Once hot, add the chicken to the pan. Season with salt and pepper.
- Fry until browned and cooked through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Add the peas to the pan for the final 1 min of cooking time.
- Once cooked, transfer to a plate, cover and allow to rest, 1-2 mins.
TIP: Allow the oil to get nice and hot so the chicken can fry properly.
- Pour the hollandaise into a small pot and gently warm through on medium heat.
Season to taste with salt, pepper and sugar. - Arrange the creamy mashed potato and carrots on your plates.
- Serve the peas and golden chicken alongside.
- Serve the hollandaise on the side.
