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Crumbed Chicken Dippers & Rosemary Potato Wedges

Crumbed Chicken Dippers & Rosemary Potato Wedges

with Mixed Salad & Garlic Aioli

Family Friendly
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We’re officially making chicken (dippers) tonight, so don’t be afraid to break out your best chicken dance! We recommend drizzling over the delicious garlic aioli, but these are called dippers, so if you need to grab 'em and dunk 'em, we won't tell anyone. Promise.

Tags:Kid Friendly
Allergens:GlutenEgg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potatoes

1 bunch

rosemary

½

carrot

1

tomato

½ sachet

sweet mustard spice mix

(May be present Gluten, Sulphites)

1 packet

panko breadcrumbs

(ContainsGluten)

1 packet

chicken tenderloins

½ tub

balsamic vinaigrette dressing

1 bag

mixed salad leaves

1 packet

garlic aioli

(ContainsEgg)

Not included in your delivery

olive oil

½ tsp

salt

1 tbs

plain flour

(ContainsGluten)

1

eggs

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3059 kJ
Fat31.3 g
of which saturates4 g
Carbohydrate55.5 g
of which sugars7.8 g
Dietary Fibre0 g
Protein53 g
Cholesterol0 mg
Sodium936 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm-thick wedges. Pick and finely chop the rosemary leaves. Spread the potato and rosemary on an oven tray lined with baking paper. Drizzle with olive oil and season with salt. Toss to coat. Bake until tender, 25-30 minutes.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily! TIP: Divide the veggies between two trays if they can’t fit in a single layer.

2

While the potato is baking, grate the carrot (see ingredients). Roughly chop the tomato.

3

Combine the sweet mustard spice blend (see ingredients), the salt, plain flour and a good pinch of pepper in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken tenderloin into the flour mixture, followed by the egg and finally into the panko breadcrumbs. Transfer to a plate.

4

Heat a large frying pan over a high heat with enough olive oil to coat the base. When the oil is hot, cook the chicken, turning, until golden and cooked through, 3-4 minutes each side (depending on thickness). Cook in batches if your pan is getting crowded. Transfer to a plate lined with paper towel. Season with salt.

TIP: Add extra oil between batches, if needed, so the chicken doesn't stick to the pan.

5

While the chicken is cooking, combine the carrot, tomato, balsamic vinaigrette dressing (see ingredients) and mixed salad leaves in a large bowl. Toss to coat.

6

Divide the crumbed chicken dippers, salad and rosemary potato wedges between plates. Serve with the garlic aioli.