HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAlmond Chicken Escalopes
Almond Chicken Escalopes

Almond Chicken Escalopes

with Sweet Potato Mash and Broccoli

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A crunchy, golden outer coating of almonds, parsley and mustard makes these chicken escalopes the perfect midweek meal to look forward to. Keeping things simple, we’ve served the chicken alongside sweet potato mash and roasted broccoli for extra veg goodness.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bunch(es)

Flat Leaf Parsley

2 unit(s)

Chicken Breast

1 bag(s)

Flaked Almonds


1 pot(s)

Wholegrain Mustard


1 sachet


(ContainsMustard, Egg)

1 pack(s)

Broccoli Florets

1 unit(s)

Sweet Potato

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2799 kJ
Energy (kcal)669 kcal
Fat24.0 g
of which saturates3.0 g
Carbohydrate67 g
of which sugars20.0 g
Protein49 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Put a large saucepan of water with a pinch of salt on to boil. Finely chop the parsley (stalks and all). Lay one chicken breast on a chopping board, place your hand flat on top and slice into it from the side (being careful not to slice all the way through). Open it up like a book. Repeat for the other breasts. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.


In a small bowl, mix the parsley, almonds, half the mustard and a pinch of salt and pepper. Lay the butterflied chicken out flat on a large baking tray, season with salt and pepper then spread the mayo over each breast. Cover with the almond mix. Press down to make sure it sticks to the chicken. Bake on the top shelf of your oven until cooked through, 20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.


Place the broccoli florets on a lined baking tray. Drizzle with a little oil and a pinch of salt and pepper and place on the middle shelf of your oven. Cook for 15-18 mins. Meanwhile, peel and chop the sweet potato into 2cm chunks. Add the potato to the pan of boiling water and cook until tender, 15 mins. TIP: The potato is cooked when you can easily slip a knife through. When cooked, drain in a colander and return to the pan, off the heat.


Mash the cooked sweet potato with the remaining mustard and a good pinch of salt and pepper. Taste to check for seasoning, then divide between the plates.


Remove the chicken and broccoli from the oven, and place the chicken on top of the mash, with a portion of roasted broccoli alongside.


Tuck in and enjoy!


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