Herb-Crusted Chicken & Nutty Bacon Greens
with Parmesan Mash & Creamy Black Garlic Sauce
Long aft er you’ve finished this meal, you’re going to remember the way it was beautifully tied together with the creamiest black garlic sauce. Its unique sweet, savoury and umami-packed flavour works wonderfully with succulent chicken and a side of bacon and macadamia-adorned baby broccoli and kale.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
potato
1 bunch
baby broccoli
1 bag
green beans
1 packet
black garlic
1 sprig
rosemary
1 bag
thyme
1 packet
hazelnuts
(Contains: Hazelnut; May be present: Milk, Soy, Peanuts, Sesame, Almond, Brazil nut, Cashew, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 packet
chicken breast
1 packet
diced bacon
(May be present: Milk, Soy.)
1 packet
light cooking cream
(Contains: Milk;)
1 sachet
chicken-style stock powder
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
Utensils
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 black garlic with a fork until smooth. Set aside. • Pick and finely chop rosemary and thyme. Roughly chop hazelnuts.
• On a plate, combine 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 hazelnuts and cook, tossing, until tender, 4-6 minutes. • Season with pepper. Transfer to a plate and cover to keep warm.
• Return frying pan to low heat. • Add black garlic, light cooking cream and chicken-style stock powder 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 black garlic sauce over chicken to serve. Enjoy!
