Crispy Breaded Chicken and Cheesy Chips
with Asparagus, Green Beans and Pesto Mayo
- Wheat
- Cereals containing gluten
- Milk
- Egg
Indulge in something comforting whilst also taking your tastebuds on a trip abroad. With asparagus, green beans, oregano and pesto, this Italian inspired chicken is coated in breadcrumbs before frying until crispy, making it comfort food of the highest order.
Ingredients
450 grams
Potatoes
100 grams
Asparagus
80 grams
Green Beans
1 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Dried Oregano
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
32 grams
Pesto
(Contains: Milk)
Not included in your delivery
¼ tsp
Salt
1 unit(s)
Egg
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, trim the bottom 2cm from the asparagus and discard. Trim the green beans. Peel and grate the garlic (or use a garlic press).
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs, dried oregano and salt (see pantry for amount) into another bowl and season with pepper. Mix together.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated.
Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan, and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.
Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, discard the oil from the chicken pan and heat a drizzle of oil in the (now empty) frying pan on medium-high heat. Once hot, add the asparagus and green beans. Stir-fry until starting to char, 2-3 mins.
Stir in the garlic, turn the heat down to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Cook until the greens are tender, 4-5 mins. Remove the pan from the heat.
When the chips have 5 mins remaining, remove the tray from the oven. Sprinkle over the cheese, then return to the oven for the remaining time.
In a small bowl, mix together the fresh pesto and mayo (see pantry for amount).
When everything's ready, share the chicken, cheesy chips, asparagus and beans between plates.
Serve with the pesto mayo alongside.
Enjoy!
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