Chicken & Parmesan Mashed Potato
with Cherry Tomato & Mustard Cider Salad
- Milk
With its perfect proportions and superstar ingredients, your average steak, salad and mash has levelled up! In this number, Parmesan cheese is stirred through creamy mashed sweet potatoes, while the salad welcomes cherry tomatoes, gourmet leaves and mustard cider dressing. We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1
Gourmet Leaf Mix
1 packet
Mustard Cider Dressing
1 packet
Parmesan Cheese
(Contains: Milk)
2
Sweet Potato
330 g
Chicken Breast
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
60 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Boil the kettle. Half-fill a medium saucepan
with boiling water, then add a generous pinch of salt.
• Peel sweet potato and cut into large chunks.
• Cook sweet potato in the boiling water, over high heat, until easily pierced with a
fork, 12-15 minutes. Drain and return to pan.
• Add the butter, milk and Parmesan cheese to sweet potato. Mash until smooth.
Cover to keep warm.
• Meanwhile, slice tomato into wedges. Halve snacking tomatoes. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.
TIP: The chicken is cooked when it is no longer pink inside.
• In a large bowl, combine tomatoes, gourmet leaves and mustard cider dressing. Toss to combine. Season to taste. • Slice chicken. • Divide chicken, Parmesan mashed potato and tomato salad between plates. Enjoy!
