Breaded Ranch Chicken
with Sweet Potato Coins and Zucchini
Everyone's favourite dip – ranch – plays double duty in this satisfying supper! It adds zing to a side of potatoes, plus we've also snuck some under the breadcrumb topping for your chicken!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
2 pièce(s)
Patate douce
1 cc
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
1 pièce(s)
Crème sure
(Contient Lait)
4 cs
Mayonnaise
(Contient Moutarde, Oeuf Peut contenir Crustacés, Soya, Oeuf, Blé, Gluten, Sésame, Lait, Poisson, Noix, Sulfites, Moutarde)
4 cs
Chapelure italienne
(Contient Avoine, Seigle, Sésame, Soya, Blé, Orge, Lait Peut contenir Poisson, Oeuf, Sulfites, Arachides, Triticale, Crustacés, Moutarde, Noix, Soya)
113 g
Pois sucrés
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
1 pièce(s)
Oignon vert
Pas inclus dans votre livraison
¼ cc
Poivre*
½ cc
Sucre*
2 cs
Huile*
0.06 cc
Sel*
1 cs
Beurre non salé*
(Contient Lait)
Informations nutritionnelles
Ustensiles
Instructions
- Cut potatoes into 1/4-inch rounds.
- Add potatoes, 1/2 tsp garlic salt and 1 tbsp oil to a parchment-lined 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, 23-25 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Halve green onion lengthwise, then thinly slice.
- Add sour cream, mayo, half the green onions, half the vinegar (use all for 4 ppl), 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) garlic salt to a medium bowl. Season with pepper, then stir to combine.
- Reserve 2 tbsp (4 tbsp) ranch 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 (1 tbsp) oil 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 (1 tbsp) oil, then chicken. Pan-fry until golden-brown, 1-2 min per side.
- Transfer chicken to a parchment-lined baking sheet. Carefully wipe the pan clean.
- 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.
- Sprinkle remaining green onions over top.
- Serve remaining ranch alongside for dipping.