Oven-Baked Chicken
with Creamy Potato Salad and Baby Kale
Juicy chicken breast and sweet Cajun seasoning come together to create these delicious oven-fried wonders. A creamy potato and kale salad finish off this hearty meal!
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
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
2 cs
Farine tout usage
(Contient Blé)
250 g
Pomme de terre à chair jaune
1 cs
Mélange d'épices cajun
(Contient Sulfites Peut contenir Moutarde, Arachides, Sésame, Soya, Noix, Blé, Lait)
90 ml
Cornichon à l'aneth, en tranches
1 pièce(s)
Crème sure
1 pièce(s)
Échalote
56 g
Bébé chou frisé
½ cs
Sauce piquante
Pas inclus dans votre livraison
2 cs
Huile*
2 cc
Sel*
½ cc
Sucre*
Informations nutritionnelles
Ustensiles
Instructions
Quarter potatoes. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1-inch) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.
While potatoes cook, finely chop half the pickles. Peel, then thinly slice shallot. Combine Cajun seasoning, flour and 1/2 tsp sugar (dbl for 4 ppl) in a shallow dish.
Pat chicken dry with paper towels. Carefully slice each chicken breast through the centre, then continue to cut straight through to the other end. (NOTE: You will have 4 pieces for 2 ppl and 8 pieces for 4 ppl.) Brush both sides of all pieces of chicken, using 1 tbsp mayo (dbl for 4 ppl) for all pieces. Add chicken to the flour mixture. Toss to coat both sides.
Add chicken to a parchment-lined baking sheet, then drizzle some oil over each piece. Bake in middle of oven, until chicken is golden-brown and cooked through, 18-20 min.**
When potatoes are fork-tender, drain and return to the same pot, off heat. Add sour cream, diced pickles, shallot and remaining mayo. Season with pepper and gently stir to coat. Add kale and stir to combine. Set aside.
Divide the chicken and potato salad between plates. Serve chicken with remaining pickles and hot sauce alongside, for dipping.