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Poulet en croûte de Corn Flakes et de chapelure panko
avec mayo miel-moutarde
Notre recette saura combler l’enfant qui sommeille en vous! Vous craquerez pour ces filets de poulet croquants en croûte de flocons de maïs! La mayo miel-moutarde est le choix par excellence pour tremper vos morceaux de poulet.
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
340 g
Filets de poitrines de poulet
1 tasse(s)
Flocons de maïs
(Contient Orge)
¼ tasse(s)
Chapelure panko
(Contient Blé)
4 cs
Mayonnaise
(Contient Oeuf, Moutarde)
1 cs
Miel
2 cs
Moutarde de Dijon
(Contient Moutarde)
340 g
Patates douces
170 g
Haricots verts
3 cs
Crème sure
(Contient Lait)
Pas inclus dans votre livraison
1.5 cs
Huile*
¼ cc
Sel et Poivre*
2 cs
Beurre non salé*
(Contient Lait)
Informations nutritionnelles
Ustensiles
Instructions
Bientôt disponible!
Working with one tender at a time, press both sides into corn flake mixture to coat completely. Arrange chicken in a single layer on a parchment-lined baking sheet, then drizzle 1/2 tbsp oil (dbl for 4 ppl) over top. Bake in the middle of the oven, flipping halfway through, until cooked through, 20-25 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, (use same for 4 ppl.) 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.
While sweet potatoes cook, trim green beans. Heat a large non-stick pan over medium-high heat. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Add 1 tbsp oil (dbl for 4 ppl). Cook, stirring often, until coated, 1 min. Season with salt and pepper.
When sweet potatoes are cooked, drain and return them to the same pot, off heat. Mash sour cream and 2 tbsp butter (dbl for 4 ppl) into sweet potatoes until smooth. Season with pepper.
Stir together honey, Dijon and remaining mayo in a small bowl. Divide chicken, sweet potato mash and green beans between plates. Serve honey-mustard mayo on the side, for dipping.