Mustard Chicken & Stuffing Crumb

Name: Mustard Chicken & Stuffing Crumb with Roast Potatoes & Cranberry-Apple Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 2 potato; 1 packet Herb Crumbing Mix; 1 packet Parmesan cheese; 1 packet dried cranberries; 1 packet chicken breast; 1 packet Mustard Mayo; ½ apple; 1 bag mixed salad leaves; 1 drizzle white wine vinegar

with Roast Potatoes & Cranberry-Apple Salad

Get up to $200 off!

There is nothing better than a meal that just checks off all of the boxes. A colourful and fresh cranberry-apple salad, tick. Crunchy roast potatoes cooked to perfection, tick. And the centrepiece; a stuffing-crumbed mustard chicken, tick tick tick!

Tags:

Kid Friendly

•Easy Prep

Allergens:

Gluten

•Wheat

•Milk

•Eggs

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 Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 packet

Herb Crumbing Mix

(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 packet

Parmesan cheese

(Contains: Milk;)

1 packet

dried cranberries

(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew.)

1 packet

chicken breast

1 packet

Mustard Mayo

(Contains: Eggs; May be present: Milk.)

apple

1 bag

mixed salad leaves

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2572 kJ

Fat20.9 g

of which saturates5.4 g

Carbohydrate58.5 g

of which sugars21.6 g

Protein46.7 g

Sodium715 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Spread potatoes over a large microwave-safe plate. Cover with a damp paper towel. • Microwave potatoes on high, 3 minutes. • Drain any excess liquid, then place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 10-15 minutes. • Meanwhile, in a medium bowl, combine herb crumbing mix, shaved Parmesan cheese, a generous drizzle of olive oil and a pinch of salt. • Meanwhile, in a large heatproof bowl, add dried cranberries and cover in boiling water.

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Place chicken steaks on a second lined oven tray. Spread half the mustard mayo over top of chicken. Spoon over Parmesan-herb crumb mixture, gently pressing so it sticks. Bake until cooked through (when no longer pink inside) and crumb is golden, 14-16 minutes.

• Meanwhile, thinly slice apple (see ingredients) into wedges. • Drain cranberries and return to bowl. • Just before serving, to the bowl with the cranberries, add apple, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Toss to combine. Season.

Little cooks: Take the lead by tossing the salad!