Herb-Crusted Chicken & Bacon Greens
with Parmesan Mash & Creamy Garlic Sauce
- Milk
- Almond
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Long after you’ve finished this meal, you’re going to remember the way it was beautifully tied together with the creamiest garlic sauce. Its delectable flavour works wonderfully with succulent herb-crusted chicken and a side of bacon and almond-adorned greens.
Ingredients
1 packet
Green Beans
1
Baby Broccoli
330 g
Chicken Breast
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Roasted Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1
Garlic
1 packet
Parmesan Cheese
(Contains: Milk)
2
Potato
90 g
Diced Bacon
(May be present: Milk, Soy)
1 packet
Rosemary
1 sachet
Thyme
1 sachet
Chicken Stock Pot
Not included in your delivery
g
butter
(Contains: Milk)
cup
milk
(Contains: Milk)
1 drizzle
olive oil
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Boil the kettle. Half-fill a medium saucepan with the boiled water and heat over high heat.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes.
• Drain potato, then return to pan. Add the butter, the milk and shaved Parmesan cheese. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While the potato is cooking, trim ends of baby broccoli and green beans. Peel black garlic.
• In a small bowl, mash garlic with a fork until smooth. Set aside.
• Pick and finely chop rosemary and thyme. Roughly chop roasted almonds.
• On a plate, combine the chopped rosemary and thyme and a generous pinch of salt and pepper.
• Drizzle chicken breast with olive oil. Press chicken into herb mixture to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken until browned, 1-2 minutes each side.
• Carefully transfer chicken to a lined oven tray. Roast until cooked through, 8-12 minutes (depending on size of fillet).
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking bacon up with a spoon, until
golden, 2-3 minutes.
• Add green beans, baby broccoli and cook, tossing, until tender, 4-6 minutes.
• Season with pepper. Transfer to a plate, sprinkle over roasted almonds and cover to keep warm.
• Return frying pan to low heat.
• Add garlic, light cooking cream and chicken stock pot and cook, stirring to combine.
• Simmer until thickened, 1-2 minutes.
• Slice herb-crusted chicken.
• Divide Parmesan mash and nutty bacon greens between plates. Top with chicken.
• Pour garlic sauce over chicken to serve. Enjoy!
