This weeknight wonder of herb-crusted chicken tastes just like classic chicken and stuffing, but it's made in about half the time. Served with creamy potato and green bean salad, it will quickly turn into a favourite dinner.
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baby spinach leaves
salt (for the crumb)
salt (for the potato)
Bring a medium saucepan of salted water to the boil. Zest the lemon to get a generous pinch, then slice into wedges. Peel the potato and chop into bite-sized chunks. Trim and halve the green beans. Finely chop the garlic. Pick the sage (see ingredients) and rosemary leaves and finely chop. Thinly slice the spring onion. Place your hand flat on top of each chicken breast and slice horizontally to make two thin steaks.
Cook the potato in the boiling water until soft when pierced with a knife, 10-12 minutes. When the potato has about 2 minutes cook time remaining, add the green beans and cook until just tender. Drain the potato and green beans and set aside to cool.
While the 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 the garlic, sage, rosemary, lemon zest, panko breadcrumbs and a good pinch of salt and pepper. Dip the chicken into the flour mixture, followed by the egg, and finally in the panko mixture. Transfer to a plate.
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the chicken until golden, 2-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the chicken doesn't stick to the pan.
In a large bowl, combine the salt (for the potato), Dijon mustard (see ingredients), mayonnaise, a drizzle of olive oil, a squeeze of lemon juice and a pinch of pepper. Add the potato and green beans, baby spinach leaves and spring onion and toss to coat.
Divide the sage and rosemary crusted chicken and creamy potato salad between plates. Serve with any remaining lemon wedges.