Volcanic Mozzarella and Garlic Chicken
with Rosemary Wedges, Baby Leaf and Tomato Salad
.
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
125
Premium Tomato Mix
1
Chives
2
Garlic Clove
1
Mozzarella
(Contains Milk)
12
Balsamic Vinegar
(Contains Sulphites)
50
Baby Leaf Mix
50
Panko Breadcrumbs
½
Dijon Mustard
2
Mayonnaise
450
Potatoes
½
Rosemary
Not included in your delivery
1
Olive Oil for the Dressing
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Pop the wedges on a low sided wide baking tray in a single layer. Drizzle with oil, scatter over the rosemary then season with salt and pepper. Toss to coat, then spread out and set aside, we will roast them later. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Drain the mozzarella, tear into small pieces and pop into a small bowl. Peel and grate the garlic (or use a garlic press) and add to the mozzarella. Finely snip the chives using scissors into the bowl, season with salt and pepper and mix everything together. In another bowl mix together half the mayonnaise with half the mustard. Pop the panko breadcrumbs onto a plate, add a drizzle of oil, season with salt and pepper and mix together.
Lay a chicken breast on your board and place your hand on top to hold it in place. Insert a small knife into the middle of the thickest part of the breast and make a slit about 5-6cm long. Cut about ¾ of the way into the fillet to create a pocket, not right through! Repeat with each chicken breast, then push the mozzarella mixture into the pocket with a spoon. Close the opening with your hands to seal in the filling. IMPORTANT: Wash your hands after handling raw meat! Bake the wedges on the middle shelf of the oven until golden 30-35 mins. Turning halfway through cooking.
Meanwhile, smear one side of the chicken with a little of the remaining mayo to cover. Place it mayo-side-down into the crumbs. Smear the exposed side of the chicken with mayo and turn it over so both sides are coated. Repeat for the other fillet(s). Line a baking tray with baking paper and lay the chicken breasts onto it. IMPORTANT: Wash your hands and equipment after handling raw meat. Bake the chicken on the top shelf of your oven until golden, 25-30 mins. The cheesy filling will start to ooze out of the chicken but don't worry, it will become deliciously crispy! IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Pop the remaining mustard into a medium bowl with the balsamic vinegar and olive oil and season with salt and pepper. Halve the tomatoes and pop them into the bowl with the baby leaf salad on top but don't mix together yet.
When everything is ready, mix the salad with its dressing. Divide the cheesy chicken kievs between plates with the wedges, salad and the mustard mayo alongside to dip the wedges into. Enjoy!
