What better way to perk up juicy chicken breast than with a herby panko crumb? Serve with a loaded potato salad, complete with baby spinach for an extra dose of greens and our mustard mayo for creaminess and tang.
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.
½
lemon
1 packet
green beans
2
potato
2 clove
garlic
2 sprig
rosemary
1 sprig
spring onion
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
diced bacon
(May be present: Soy. )
1 packet
Mustard Mayo
(Contains Egg; May be present: Milk. )
1 packet
baby spinach leaves
olive oil
1 tsp
salt (for the crumb)
2 tbs
plain flour
(Contains Gluten;)
1
egg
(Contains Egg;)
¼ tsp
salt (for the potato)
• Bring a medium saucepan of salted water to the boil. • Zest lemon to get a generous pinch, then slice into wedges. Peel potato and chop into large chunks. Trim and roughly chop green beans. Finely chop garlic. Pick rosemary leaves, then finely chop. Roughly chop spring onion. • Place your hand flat on top of each chicken breast and slice horizontally to make two thin steaks.
• Cook potato in the boiling water until easily pierced with a fork, 10-12 minutes. • When potato has 4 minutes remaining, add green beans to saucepan and cook until just tender. Drain potato and green beans, then transfer to a bowl to cool.
• While potato is cooking, combine the salt (for the crumb) and plain flour in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine rosemary, garlic, lemon zest, panko breadcrumbs and a good pinch of salt and pepper. • Dip chicken into flour mixture to coat, then into the egg and finally in the herb-panko mixture. Transfer to a plate.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook chicken until golden and cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.
• Return saucepan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until browned, 4-5 minutes. • Transfer to a large bowl. Add mustard mayo, a drizzle of olive oil, a squeeze of lemon juice and the salt (for the salad). Season with pepper, then add potato, green beans, baby spinach leaves and spring onions. Toss to coat.
• Divide chicken and bacon, potato and green bean salad between plates. • Serve with any remaining lemon wedges. Enjoy!