Panko Crusted Chicken Breast
with sweet potato champ mash
Champ is a traditional Irish dish but in this recipe it's made with a twist, using sweet potatoes instead of the more commonly used potato. The jazzed-up champ accompanies crispy coated chicken and a crisp salad for a colourful, nutritious and tasty plate.
Ingredients
320 grams
Irish Chicken Breast
2 sachet(s)
Mayo
(Contains Egg, Mustard)
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 sachet(s)
Demi-Glace
(Contains Celery)
2 unit(s)
Sweet Potato
1 unit(s)
Scallion
40 grams
Salad Leaves
2 unit(s)
Tomato
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Utensils
Instructions
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks. Trim and thinly slice the scallion.
- When the water is boiling, add the potatoes 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. Add the sliced scallion, then season with salt and pepper. Cover to keep warm.
- Cut the tomato into 2cm chunks.
- Season the breadcrumbs with salt and pepper.
- Place a hand on top of the chicken. Slice from thick end to thin point until there's 2cm left. 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 normal due to packaging used to keep it fresh.
- Season the chicken with salt and pepper.
- Spread mayo over the chicken until completely coated.
- Press the breasts into the breadcrumbs, covering all sides to achieve an even crust.
- Place a large pan over medium-high with a glug of oil.
- Add the chicken and fry until brown, crispy and cooked through, 3-6 mins on each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Return the pan to medium-high heat with a knob of butter.
- When melted, add the demi-glace and cook, stirring until warmed through, 2-3 mins.
- Just before serving toss the tomato with salad leaves, balsamic glaze and a drizzle of oil.
- Season with salt and pepper.
TIP: Add a splash of water to loosen the sauce if required.
- Divide the chicken between plates.
- Drizzle over some of the demi-glace.
- Serve sweet potato champ and salad alongside.
