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Cheese and Caramelised Onion Chicken

Cheese and Caramelised Onion Chicken

with Garlic Mash and Green Beans

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This delicious Cheese and Caramelised Onion Chicken has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 600 calories
Allergens:Milk

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 Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

150 grams

Green Beans

30 grams

Mature Cheddar Cheese

(ContainsMilk)

40 grams

Onion Marmalade

2 unit(s)

Garlic Clove

2 unit(s)

Chicken Fillet

Not included in your delivery

2 tbsp

Mayonnaise

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2438 kJ
Energy (kcal)583 kcal
Fat19.0 g
of which saturates5.0 g
Carbohydrate56 g
of which sugars17.0 g
Protein49 g
Salt0.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Grater
Cutting board
Knife
Bowl
Clingfilm
Colander
Lid
Frying Pan
Baking Tray
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of water to the boil with 1/2 tsp salt. Chop the potatoes into 2cm chunks (peel first if you prefer). Trim the green beans. Grate the cheese. Put the onion marmalade into a bowl and use a spoon to break it up. Peel and crush the garlic beneath the flat blade of a knife.

2

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it's 1-2cm thick. IMPORTANT: Wash your hands after handling raw chicken and its packaging. Once the water is boiling, add the potatoes and garlic cloves and cook until tender, 15-20 mins. TIP: The potatoes are cooked when you can easily slip a knife through them. Once cooked, drain in a colander, then pop the potatoes and garlic back into the pan and cover with a lid to keep warm.

3

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. Once the pan is hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

4

Heat your grill to high. Once browned, transfer the chicken to a baking tray (don't wash your pan). Divide the onion marmalade between the top of each chicken breast, using a spoon to spread it out. Sprinkle the cheese over the marmalade, pressing it down with the back of a spoon. Grill the chicken until the cheese is golden and bubbly, 3-5 mins. Allow to rest for 2 mins before serving.

5

While the chicken is grilling, pop your (now empty) frying pan back on medium-high heat with a drizzle of oil. Once hot, add the green beans, season with salt and pepper and stir-fry until starting to char, 2-3 mins. Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Remove the pan from the heat.

6

Meanwhile, add a knob of butter and splash of milk (if you have any) to the potatoes. Mash with the garlic until smooth. Season with salt and pepper. Once everything is ready, serve the chicken with the garlic mash, green beans and a dollop of mayo alongside (see ingredients for amount). Enjoy!