We were planning to write about tonight’s recipe but it’s so deliciously simple we think it speaks for itself. Instead we’re taking the chance to say hello to our new all-singing, all-dancing HelloFresh storyteller Trisha, who’ll be revamping our blog. Rumour has it that as a kid she was nicknamed Jaffa Cake. To find out why you’ll need to ask her yourself...welcome Trisha!
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/ serving 4 people
/ serving 4 people
Panko Breadcrumbs(ContainsCereals containing gluten)
Heat your oven to 200 degrees. Chop the sweet potato lengthways into wedges about 1cm thick. Toss the wedges in 1 tbsp of oil, lay them out in one layer spaced apart on a baking tray and cook on the top shelf of the oven for 15-20 mins (until soft inside and brown on the outside).
Roughly chop the almonds. Separate your broccoli into florets. Sandwich your chicken breasts between 2 pieces of cling film (if you have some). Bash the chicken with a rolling pin until it is ½cm thick all over. Tip: If you don’t have a rolling pin you can improvise with a heavy saucepan/cricket bat etc.
Pour the crème fraîche into one bowl and mix in ¼ tsp of salt and some pepper. Zest in ¼ tsp of lemon zest. Pour the breadcrumbs into another bowl. LH: Thoroughly coat the each flattened chicken breast in crème fraîche.
Put each chicken breast into the bowl of breadcrumbs. Thoroughly coat each chicken breast in breadcrumbs. Tip: Push the breadcrumbs onto the chicken with a little pressure.
Boil a pot of water with ½ tsp of salt for your broccoli. Heat 1 tbsp of olive oil on medium-high heat in a non-stick pan. Carefully place your chicken breast in the pan, you will need to cook these in batches.
Cook the chicken breast for around 4 mins on each side. Once cooked, the breadcrumbs should be golden. Tip: Once you place the chicken in the pan, resist the temptation to move it around.
Cook the broccoli in the boiling water for 3 mins. Tip: We like to cook our broccoli for a short amount of time so it has some crunch left in it. Once cooked, drain and toss in a tsp of best quality olive oil.
Serve your chicken Milanese with a the broccoli, wedges on the side and sprinkle over the toasted almonds. Buonissimo!