Sweet & Savoury Chicken
with Parmesan Sweet Potato Mash & Cucumber Salad- Milk
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
Ingredients
330 g
Chicken Breast
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Sweet & Savoury Glaze
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
2
Sweet Potato
1 packet
Balsamic Vinaigrette Dressing
1
Cucumber
1 sachet
Savoury Seasoning
1 packet
Mixed Salad Leaves
Cooking Steps
• Boil the kettle. Peel sweet potato and cut into bite-sized chunks. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook sweet potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the pan. • Add Parmesan cheese and half the butter to sweet potato then season generously with salt. Mash until smooth. Cover to keep warm.
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine savoury seasoning and a drizzle of olive oil. Add chicken steaks, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat then add sweet & savoury glaze, the remaining butter and a splash of water, turning chicken to coat. TIP: The chicken is cooked when it is no longer pink inside.
• While chicken is cooking, thinly slice cucumber into rounds. • In a second medium bowl, combine cucumber, mixed salad leaves and balsamic vinaigrette dressing. Season to taste.
• Slice chicken. • Divide sweet and savoury chicken, Parmesan sweet potato mash and cucumber salad between plates. • Spoon any remaining glaze over chicken to serve. Enjoy!
