Southern Chicken Breast
with White BBQ Sauce, Buttery Corn and Crispy Potatoes
Deliciously seared pork chops are a match made in heaven for creamy, buttery corn and a zingy white BBQ sauce. This Southern-style BBQ sauce is mayo-based with a kick of horseradish!
Tags:
Family Friendly
•Optional Spice
•Bestseller
Allergens:
Egg
•Mustard
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
serving amount
2 unit(s)
Chicken Breasts
113 g
Corn Kernels
300 g
Yellow Potato
4 g
Cracked Black Pepper
2 tbsp
Mayonnaise
1 tbsp
Garlic Puree
½ tbsp
Dijon Mustard
7 g
Parsley
1 tbsp
Creamy Horseradish Sauce
Not included in your delivery
¼ tsp
Sugar*
0.13 tsp
Pepper*
0.13 tsp
Salt*
1.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
Nutrition Values
Calories680 kcal
Fat36 g
Saturated Fat8 g
Carbohydrate45 g
Sugar6 g
Dietary Fiber5 g
Protein45 g
Cholesterol155 mg
Sodium450 mg
Trans Fat0.4 g
Potassium1600 mg
Calcium50 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Whisk
•Medium Bowl
•Large Non-Stick Pan
•Silicone Brush
Cooking Steps
1
- Cut potatoes into 1/4-inch rounds.
- Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Arrange potatoes in a single layer.
- Roast in the middle of the oven until tender and golden-brown, 25-28 min.
2
- Meanwhile, whisk together mayo, Dijon, creamy horseradish sauce, 1/4 tsp sugar (dbl both for 4 ppl) and 1/4 tsp cracked black pepper in a medium bowl. (NOTE: Reference heat guide.) Set aside.
- Roughly chop parsley.
3
- Pat pork dry with paper towels, then season with salt and pepper.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden-brown and cooked through, 4-6 min per side.**
4
- When pork is cooked through, remove the pan from heat, then transfer pork to a plate.
- Brush half the white BBQ sauce over top.
- Cover to keep warm.
- Carefully wipe the pan clean.
5
- Drain and rinse corn, then pat dry with paper towels.
- Heat the same pan over medium-high.
- When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec.
- Add garlic puree and half the corn (use all for 4 ppl). Cook, stirring occasionally, until corn is warmed through, 2-3 min.
- Season with salt and pepper.
- Stir in half the parsley.
6
- Slice pork.
- Divide pork, corn and potatoes between plates.
- Spoon any pork juices from the plate and remaining white BBQ sauce over pork. Sprinkle remaining parsley over top.
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