Herby Chicken Tendies & Zesty Pangrattato
with Creamy Bacon Potatoes & Apple Salad
The best way to spice up your typical dinner is by incorporating extra ingredients to make a whole new concoction. Tonight, We've added a creamy diced bacon number to your boiled potatoes and whipped up a lemon crumb to take your chicken to the next level!
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
1
Lemon
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 sachet
Garlic & Herb Seasoning
330 g
Chicken Tenderloins
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
2
Potato
1 packet
Mixed Salad Leaves
1
Red Apple
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
Not included in your delivery
1 drizzle
olive oil
Cooking Steps
• 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. Thinly slice apple (see ingredients).
• In a medium bowl, add apple and mixed salad leaves.
• In a second medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add the chicken and toss to coat. Set aside.
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes.
• Drain and transfer to a third medium bowl. Season to taste and set aside. Cover to keep warm.
• While potato is cooking, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• Add panko breadcrumbs (see ingredients) and lemon zest and cook, stirring until golden brown, 3-4 minutes. Transfer to a bowl and season to taste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
• Return the 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 the bowl with the potatoes.
• Add a generous pinch of salt, mustard mayo, a drizzle of olive oil, a squeeze of lemon juice and a pinch of pepper. Toss to coat.
• To the bowl with the apple and salad leaves, add a drizzle of vinegar and olive oil, toss to coat.
• Slice chicken.
• Divide the chicken, creamy bacon potatoes and salad between plates.
• Top the chicken with the lemon-almond crumb. Serve with any remaining lemon wedges. Enjoy!
