Chicken Breast and Mushroom Crumble

Name: Chicken Breast and Mushroom Crumble with Basmati Rice
Total time: 20 min
Yield: 2
Cuisine: British
Ingredients: 150 Basmati Rice; 260 Diced Chicken Breast; 1 Leek; 40 Grated Hard Italian Style Cheese; 25 Panko Breadcrumbs; 120 Sliced Mushrooms; 150 Creme Fraiche; 10 Chicken Stock Paste; 1.5 Olive Oil

with Basmati Rice

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Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken and Mushroom Crumble in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

Allergens:

Milk

•Egg

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

Leek

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Panko Breadcrumbs

120

Sliced Mushrooms

150

Creme Fraiche

(Contains: Milk)

Chicken Stock Paste

Not included in your delivery

1.5

Olive Oil

Nutritional information

Energy (kcal)809 kcal

Energy (kJ)3383 kJ

Fat38 g

of which saturates16 g

Carbohydrate76 g

of which sugars5 g

Protein52 g

Salt1.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Medium Saucepan

•Grill Pan

•Chopping Board

•Knife

•Bowl

•Fork

Instructions

a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the rice.
b) When boiling, add the rice and cook for 12 mins. Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice cooks, 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 raw chicken and its packaging.

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 olive oil (see ingredients for amount). Stir well.

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 has softened, 4-5 mins. Stir occasionally.

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

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

Step 2 MOD: If you've chosen to get chicken breast instead of chicken thigh, cook the recipe in the same way the instructions tell you to cook the chicken thigh.