Crumbed Chicken & Golden Potato Rounds

Name: Crumbed Chicken & Golden Potato Rounds with Pear Salad & Dill-Parsley Mayo
Total time: 40 min
Yield: 2
Cuisine: Svensk
Ingredients: 1 Pear; 2 Potato; 1 packet Dill & Parsley Mayonnaise; 1 sachet Lemon Pepper Seasoning; 330 g Chicken Breast; 1 packet Panko Breadcrumbs; 1 packet Mixed Salad Leaves; 1 Lemon

with Pear Salad & Dill-Parsley Mayo

Up to 180$ + Free Treats / Extras for Life

Crusted chicken, golden potato rounds and a bright pear salad - what more could you want when your dinner is this good and this easy?

Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner

Tags:

High Protein

•Kid Friendly

Allergens:

Wheat

•Gluten

The quantities provided above are averages only.

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 Time40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Pear

Potato

1 packet

Dill & Parsley Mayonnaise

1 sachet

Lemon Pepper Seasoning

330 g

Chicken Breast

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; May be present: Gluten, Soy.)

1 packet

Mixed Salad Leaves

Lemon

Nutritional Values

Energy (kJ)2630 kJ

Calories629 kcal

Fat26.4 g

of which saturates5 g

Carbohydrate45 g

of which sugars8.7 g

Dietary Fibre8.2 g

Protein49.7 g

Cholesterol0 mg

Sodium700 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Cut potato into 0.5cm-thick rounds. • Thinly slice pear into wedges. • Place hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• Place potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper, and toss to coat. • Spread out in a single layer. Roast until tender, 25-30 minutes.

• Meanwhile, combine panko breadcrumbs (see ingredients), a pinch of salt and a drizzle of olive oil in a small bowl. • In a shallow bowl, combine lemon pepper seasoning, generous drizzle of olive oil and a pinch of salt. • Dip chicken into lemon pepper mixture to coat. Place skin side down on a second lined oven tray. • Spoon over panko, gently pressing down so it sticks. TIP: Don't worry if some of the crumb falls off, you'll use it later! Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.

• Bake chicken until cooked through (when no longer pink inside) and the crumb is slightly golden, 14-16 minutes.

• While chicken is baking, to a medium bowl, combine a drizzle of vinegar and olive oil. Season. • Just before serving, add mixed salad leaves and pear, tossing to coat. Little cooks: Take the lead by tossing the salad!