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Chicken Breast and Mushroom Crumble
Chicken Breast and Mushroom Crumble

Chicken Breast and Mushroom Crumble

with Basmati Rice

Recipe Development Team
Recipe Development TeamPublished on July 13, 2021
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Tags:
Rapid
Allergens:
Milk
•Egg
•Cereals containing gluten

The quantities provided above are averages only.

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.

Total20 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

260

Diced Chicken Breast

1

Leek

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

25

Panko Breadcrumbs

(Contains: Cereals containing gluten)

120

Sliced Mushrooms

150

Creme Fraiche

(Contains: Milk)

10

Chicken Stock Paste

Not included in your delivery

1.5

Olive Oil

Nutritional information

Energy (kcal)812 kcal
Energy (kJ)3398 kJ
Fat38 g
of which saturates16 g
Carbohydrate76 g
of which sugars5 g
Protein53 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Medium Saucepan
•Grill Pan
•Bowl
•Chopping Board
•Knife
•Oven dish
•Fork

Cooking Instructions and Tips

Cook the Rice
1

a) Bring a large saucepan of water to the boil with 1/4 tsp of salt for the rice. b) When boiling, add the rice and cook for 10-12 mins. Drain in a sieve.

Cook the Chicken
2

a) Meanwhile, heat a drizzle of oil in a large (preferably ovenproof) frying pan on medium-high heat. b) Once hot, add the chicken and season with salt and pepper. c) Cook until golden on the outside, 3-5 mins. Stir occasionally. IMPORTANT: Wash your hands after handling chicken and its packaging.

Prep
3

a) While the chicken cooks, trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. b) Pop the cheese and breadcrumbs into a bowl and add the oil (see ingredient list for amount), stir well.

Cook the Veg
4

a) Preheat your grill to high. b) Once the chicken is browned, add the leek and sliced mushrooms to the pan. TIP: Add a splash more oil if needed. c) Cook until the mushrooms have browned and the leek softened, 4-5 mins. d) Stir occasionally.

Grill
5

a) Once the veggies are soft and chicken is cooked, stir in the creme fraiche and chicken stock paste. b) IMPORTANT: The chicken is cooked when no longer pink in the middle. c) Bring to a boil and simmer for a minute. d) Taste and add salt and pepper if you feel it needs it. e) If your pan isn't ovenproof, pop the contents into an oven dish now. f) Sprinkle over the cheesy breadcrumbs and then grill until golden, 2-3 mins.

Finish and Serve
6

a) Fluff up the rice with a fork. b) Serve in bowls with the chicken crumble on top. c) Enjoy!

7

Modularity: If you've opted to get chicken breast instead of chicken thigh, cook the chicken the same way the recipe tells you to cook the chicken thigh and continue as instructed. IMPORTANT: Wash your hands after handling chicken and its packaging. The chicken is cooked when no longer pink in the middle.

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