Cheesy Baked Chicken
with Broccoli and Mash
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.
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 war 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.
Ingredients
2
Chicken Breasts
1
Baking Potato
200
Broccoli Florets
30
Panko Breadcrumbs
150
Green Beans
50
Creme Fraiche
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Potatoes
Not included in your delivery
2
Olive Oil for the Crumb
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
Remove the chicken and broccoli from the oven when ready. Share the mash between your plates and serve the chicken and broccoli alongside. Enjoy!
