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Cheesy Baked Chicken

Cheesy Baked Chicken

with Broccoli and Mash

Family
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Every now and again we all crave a bit of comfort food and this recipe is the perfect thing to rustle up mid-week when you’re longing for the weekend and needing a bit of motivation to get you out of the weekday slump. Crispy, golden and gooey chicken is served alongside a creamy broccoli flavoured mash and simple stir-fried green beans finish off this well balanced dish.

Allergens:MilkEggCereals containing gluten

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

1 pack(s)

Potato

1 unit(s)

Broccoli

2 unit(s)

Chicken Fillet

¾ pack(s)

Creme Fraiche

(ContainsMilk)

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

30 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

1 unit(s)

Spring Onion

Not included in your delivery

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3067 kJ
Energy (kcal)733 kcal
Fat35.0 g
of which saturates14.0 g
Carbohydrate54 g
of which sugars7.0 g
Protein58 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Clingfilm
Cutting board
Knife
Rolling Pin
Saucepan
Baking Tray
Bowl
Spoon
Lid
Potato Masher
Strainer
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Put a large saucepan of water with a pinch of salt on to boil for the potato and broccoli. Chop the potato into 2cm chunks (no need to peel!). Separate the broccoli into florets (mini trees!). Trim the stalky tops from the green beans. Put the chicken breasts between two sheets of clingfilm, bash with a rolling pin until 2cm thick.

2

Put the chicken breasts between two pieces of clingfilm and bash with a rolling pin or saucepan until 2cm thick. Lay the chicken on another foil-lined baking tray. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

3

Pop the crème fraîche in a small bowl. Add the cheese and a pinch of salt and pepper. Stir together well. In another small bowl, mix the panko breadcrumbs with the olive oil (see ingredients for amount) and a pinch of salt and pepper. Spoon equal amounts of the cheese mixture onto each chicken breast then spread with a knife to coat the breast.

4

Next, spoon the breadcrumbs onto each breast, pressing lightly to make sure they stick. Bake on the top shelf of your oven until the crumbs are golden and the chicken is cooked through, 15-20 mins. iIMPORTANT: The chicken is cooked when it is no longer pink in the middle. Pop the broccoli tray on the middle shelf of the oven and roast until tender, 15 mins.

5

Trim and finely slice the spring onion then do any washing up that needs doing. When the potato is cooked, drain in a colander and return to the pan, off the heat. Add a pinch of salt, pepper and a knob of butter (if you have some) and mash with a potato masher. Stir through the spring onion then cover with a lid to keep warm.

6

Remove the chicken and broccoli from the oven when ready. Share the mash between your plates and serve the chicken and broccoli alongside. Enjoy!