Poulet en croûte de cheddar

Name: Poulet en croûte de cheddar with Sweet Potato Mash and Asparagus
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 2 pièce(s) Poitrines de poulet; 2 pièce(s) Patate douce; ¼ tasse(s) Cheddar, râpé; 6 g Mélange paprika fumé et ail; 2 pièce(s) Crème sure; 2 cs Mayonnaise; ¼ tasse(s) Chapelure panko; 7 g Ciboulette; 227 g Asperges; ¼ cc Poivre*; 2.25 cc Sel*; 1 cs Beurre non salé*; 2 cs Huile*

with Sweet Potato Mash and Asparagus

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Au menu ce soir : du poulet en croûte de cheddar, de la purée de patates douces et des asperges rôties. Et le plus merveilleux dans tout ça? Il ne faut que 30 minutes pour les préparer! Un plat facile et savoureux!

Allergènes:

Sulfites

•Oeuf

•Moutarde

•Blé

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.

Durée de préparation30 minutes

Temps de cuisson

DifficultéMoyen

Ingrédients

quantité par portion

2 pièce(s)

Poitrines de poulet

2 pièce(s)

Patate douce

¼ tasse(s)

Cheddar, râpé

6 g

Mélange paprika fumé et ail

2 pièce(s)

Crème sure

2 cs

Mayonnaise

¼ tasse(s)

Chapelure panko

7 g

Ciboulette

227 g

Asperges

Pas inclus dans votre livraison

¼ cc

Poivre*

2.25 cc

Sel*

1 cs

Beurre non salé*

2 cs

Huile*

Informations nutritionnelles

Énergie (kcal)540 kcal

Graisses36 g

dont saturés8 g

Glucides13 g

dont sucres2 g

Fibres2 g

Protéines41 g

Cholestérol155 mg

Sel2830 mg

Gras Trans0.4 g

Potassium650 mg

Calcium20 mg

Fer1.8 mg

Ustensiles

•Assiette peu profond

•Papier sulfurisé

•Plaque de cuisson

•Grande casserole

•Cuillères à mesurer

•Passoire

•Presse-purée

Instructions

Trim and discard the bottom 1-inch from asparagus. Thinly slice the chives. Combine panko, cheese and paprika-garlic blend in a shallow dish. Pat the chicken dry with paper towels. Carefully slice into centre of each chicken breast, lengthwise and parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper.

Coat one side of the chicken all over with mayo. Working with one chicken breast at a time, press the mayo-coated side into panko mixture, pressing firmly to adhere mixture. Transfer chicken to a parchment-lined baking sheet, coated side up. Bake chicken in the middle of the oven until cooked through, 18-20 min.**

While the chicken bakes, peel, then cut sweet potatoes into 1/2-inch pieces. Combine sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (approx. 1-2 inches) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, stirring occasionally, until fork-tender, 10-12 min.

Toss the asparagus and 1 tbsp oil (dbl for 4ppl) on another baking sheet. Season with salt and pepper. Roast in the top of the oven, until golden-brown and tender, 6-8 min.

Drain and return potatoes to the same pot, off heat. Using a masher, mash sour cream, chives and 1 tbsp butter (dbl for 4 ppl) into sweet potatoes until smooth. Season with salt and pepper.