'Dill-icious' Cheesy Golden Crusted Chicken
with Bacon-Wrapped Asparagus and Pickle Dip
Break out the checkered blanket and wicker baskets — tonight's dinner pays homage to a picnic classic: pickle-brined fried chicken. Finger-friendly sides like roasted potatoes and crunchy veggies make this the shareable feast of your dreams!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
100 g
Bacon Strips
400 g
Yellow Potato
227 g
Asparagus
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Mini Cucumber
7 g
Chives
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 unit(s)
Sour Cream
(Contains Milk)
2 unit(s)
Cream Cheese
(Contains Milk)
90 mL
Dill Pickle, sliced
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tsp
Dill-Garlic Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Sugar*
0.13 tsp
Salt*
1.16 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Drain pickle juice into a large bowl. Pat chicken dry with paper towels. Add chicken, half the Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) mayo into bowl with pickle juice. Toss to coat.
- Trim and discard bottom 1 inch from asparagus.
- Divide asparagus into 4 bundles (8 bundles for 4 ppl). Carefully wrap 1 bacon strip around each bundle, leaving 1 inch of asparagus exposed at the top and bottom.
- Transfer bacon-wrapped asparagus to one half of a parchment-lined baking sheet. Season with pepper.
- Cut potatoes into 1/2-inch wedges.
- Core, then cut pepper into 1/2-inch-thick slices.
- Add potatoes, half the peppers, remaining Dill-Garlic Spice Blend and 1/2 tbsp (1 tbsp) oil to other half of prepared baking sheet. Season with salt and pepper. Toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with asparagus on one and potatoes on the other.)
- Roast in bottom of oven, flipping halfway, until veggies are tender and golden-brown and bacon is cooked, 20-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, heat a medium non-stick pan over medium-high heat.
- While pan heats, combine half the panko (use all for 4 ppl) and 1/2 tsp (1 tsp) oil in a medium bowl.
- Season chicken with salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken, letting any excess marinade drip into the bowl first. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.)
- Reduce heat to medium. Cook until golden, 1-2 min per side.
- Transfer chicken to another parchment-lined baking sheet. Spread half the cream cheese over top. Top with panko mixture, pressing gently to adhere.
- Roast in the middle of the oven, until topping is golden-brown and chicken is cooked through, 10-13 min.**
- Meanwhile, cut cucumber into quarters lengthwise.
- Thinly slice chives.
- Finely chop pickles.
- To the bowl used in step 3, add sour cream, pickles, half the chives, remaining mayo, remaining cream cheese and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper. Stir to mix.
- Slice chicken, if desired.
- Divide chicken, potatoes, bacon-wrapped asparagus and veggies between plates.
- Serve pickle dip alongside.
- Sprinkle remaining chives over chicken and pickle dip.