Walnut & Rosemary Crusted Chicken
with Roast Potato & Garlic Aioli
What’s not to like about crusted chicken breast? It’s a great way to introduce texture and keep the chicken moist while it cooks. The walnut and rosemary in the crust adds some amazing flavour, too!
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.
Ingredients
2 unit
potatoes
1 unit
red onion
1 bunch
rosemary
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 packet
chicken breast
½ bottle
balsamic glaze
(Contains Sulphites;)
1 bag
mixed salad leaves
1 tub
garlic aioli
(Contains Egg;)
1 clove
garlic
1 pinch
chilli flakes
1 unit
cucumber
Not included in your delivery
olive oil
½ tsp
salt
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Slice the red onion into 2cm thick wedges. Place the potato and onion on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the potato is roasting, pick the rosemary leaves and finely chop. Finely chop the garlic (or use a garlic press). Using a rolling pin or the base of a saucepan, crush the walnuts in their packet (or finely chop). In a shallow bowl, combine the rosemary, garlic, walnuts, a pinch of chilli flakes (if using), panko breadcrumbs and the salt. Season with a pinch of pepper.
Set 1/2 the garlic aioli aside until time to serve. Spread the remaining garlic aioli all over each chicken breast, then, working one at a time, add the chicken to the walnut-panko mix and turn to coat, pressing lightly to help the crust stick. Reserve any leftover crumb in the bowl, you will use it in step 4. TIP: The garlic aioli acts as an egg replacement and will help the chicken stay moist.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the crusted chicken and cook until golden, 2 minutes on each side. Transfer to a second oven tray lined with baking paper and bake until cooked through, 8-12 minutes. Halfway through the baking time, add the leftover crumb to the tray to toast. When the chicken is done, set aside to rest. TIP: The chicken is done when it is no longer pink inside.
While the chicken is baking, thinly slice the cucumber into half-moons. In a large bowl, combine the balsamic glaze (see ingredients list), olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper. Just before serving, add the cucumber and mixed salad leaves to the dressing and toss to coat.
Thickly slice the walnut and rosemary crusted chicken. Divide the chicken, roasted potato and onion and salad between plates. Sprinkle the toasted walnut-rosemary crumb over the salad. Serve with the reserved garlic aioli.
