Almond-Crusted Chicken
with Sweet Potato Maple Mash
This decadent dish takes juicy chicken and wraps it in a nutty, crispy almond and panko coating, which is then paired with a sweet potato maple mash on the side. Dinner is definitely served!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breasts
28 g
Almonds, sliced
(Contains Tree nuts)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
340 g
Sweet Potato, cubes
(Contains Sulphites)
1 tbsp
Maple Syrup
170 g
Green Beans
6 g
Garlic
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
2
Salt and Pepper*
1.13 tbsp
Salt*
Nutrition Values
Cooking Steps
Preheat your oven to 425°F (to bake chicken). Start prepping when your oven comes up to temperature!
Wash and dry all produce.* Finely chop almonds. Heat a large non-stick pan over medium-high heat. When hot, add almonds to dry pan. Toast, stirring often, until golden-brown, 1-2 min. Transfer almonds to a shallow dish. In same pan, add 1/2 tbsp oil (dbl for 4 ppl), then 1/4 cup panko (dbl for 4 ppl). Toast, stirring often, until golden-brown, 1-2 min. Remove pan from heat. To the same dish, add toasted panko, 1/8 tsp salt (dbl for 4 ppl) and 1/8 tsp pepper (dbl for 4 ppl). Stir to combine.
Pat chicken dry with paper towel. Carefully slice into centre of each chicken breast – parallel to cutting board – leaving 1-inch intact on the other end. Open up chicken like a book. Coat chicken all over with mayo. Press each breast firmly into almond-panko mixture and cover both sides. On a parchment-lined baking sheet, arrange coated chicken breasts.
Drizzle each breast with 1 tsp oil. Bake chicken in the middle of oven, until golden-brown and cooked through, 20-25 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) Meanwhile, in a medium pot, combine sweet potatoes with 3 cups water (dbl for 4 ppl) and 1 tsp salt (dbl for 4 ppl). Cover and bring to a boil over high heat. Cook, until sweet potatoes are fork-tender, 12-15 min.
Meanwhile, peel, then mince or grate garlic. Cut stems off beans, if needed. Heat the same pan over medium-high heat. When pan is hot, add 1 tbsp butter (dbl for 4 ppl), then beans. Cook, stirring occasionally, until tender-crisp, 4-5 min. Add garlic. Cook, stirring often, until garlic is fragrant, 1 min. Season with salt and pepper.
When sweet potatoes are fork-tender, drain and return them to the same pot, off heat. Using a fork or potato masher, mash maple syrup and 1 tbsp butter (dbl for 4 ppl) into potatoes until smooth. Season with salt and pepper.
Divide garlic-green beans, maple mash and almond-crusted chicken between plates.
