Breaded Ranch Chicken
with Potato Coins and Green Beans
Everyone's favourite dip – ranch – plays double duty in this satisfying supper! It adds zing to a side of potatoes, and we've also snuck some under the breadcrumb topping for the chicken!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
360 g
Yellow Potato
1 tsp
Garlic Salt
3 tbsp
Sour Cream
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
170 g
Green Beans
½ tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
½ tsp
Sugar*
0.06 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes, 1/2 tsp garlic salt and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets with 1/2 tsp garlic salt and 1 tbsp oil per sheet.) Season with pepper, then toss to coat. Roast potatoes in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-22 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Add sour cream, mayo, half the vinegar (use all for 4 ppl), 1/2 tsp sugar and 1/4 tsp garlic salt (dbl both for 4 ppl) to a medium bowl. Season with pepper, then stir to combine. Reserve 2 tbsp ranch (dbl for 4 ppl) in a small bowl and set aside. (NOTE: Reserved ranch will be used to coat chicken in step 4.)
Combine breadcrumbs and 1/2 tbsp oil (dbl for 4 ppl) in another small bowl. Pat chicken dry with paper towels. Carefully slice each chicken breast in half, parallel to the cutting board. (NOTE: You will have 4 pieces of chicken for 2 ppl and 8 pieces for 4 ppl.) Season chicken with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. Spread reserved ranch evenly over tops of chicken. Top with breadcrumb mixture, pressing down gently to adhere. Roast chicken in the top of the oven, until cooked through, 10-12 min.**
Meanwhile, trim, then halve green beans. Heat the same pan over medium. When hot, add green beans, remaining garlic salt and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until green beans are tender-crisp, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl). Cook, stirring often, until butter melts and coats green beans, 1 min. Season with pepper, to taste.
Thinly slice chicken. Divide chicken, potato coins and green beans between plates. Serve remaining ranch on the side for dipping.
