Crispy Cheese Topped Chicken

Name: Crispy Cheese Topped Chicken with Herby Roast Potatoes and Broccoli
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 10 Panko Breadcrumbs; 1 Dried Oregano; 2 British Chicken Breasts; 25 Grated Hard Italian Style Cheese; 200 Broccoli Florets; 1 Garlic Clove**; 50 Cream Cheese; 450 Potatoes; 2 Tomato Ketchup; 2 Olive Oil for the Crumb

with Herby Roast Potatoes and Broccoli

Get 50% off 1st box + free snacks for life!

This Crispy Cheese Topped Chicken is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

Allergens:

Cereals containing gluten

•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.

Total45 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Panko Breadcrumbs

(Contains: Cereals containing gluten)

Dried Oregano

British Chicken Breasts

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

200

Broccoli Florets

Garlic Clove**

Cream Cheese

(Contains: Milk)

450

Potatoes

Not included in your delivery

Tomato Ketchup

Olive Oil for the Crumb

Nutritional information

Energy (kcal)618 kcal

Energy (kJ)2584 kJ

Fat22.9 g

of which saturates8.7 g

Carbohydrate52.4 g

of which sugars9.3 g

Protein54 g

Salt1.1 g

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

Utensils

•Baking Tray

•Bowl

•Garlic Press

•Medium Saucepan

•Colander

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, sprinkle over the dried oregano, then season with salt and pepper.
Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Lay a chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there's 2cm left (be careful not to slice all the way through). Open it up like a book - you have butterflied your chicken!
Repeat with the remaining breast(s), then place onto a lightly oiled baking tray. Set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Peel and grate the garlic (or use a garlic press).
Put the cream cheese into a medium bowl with the garlic and half the grated hard Italian style cheese. Season with salt and pepper, then mix to combine.
Put the remaining hard Italian style cheese in another medium bowl with the panko breadcrumbs and olive oil for the crumb (see ingredients for amount). Season and mix well.

Spread the cream cheese mixture over the top of each chicken breast, then sprinkle over the breadcrumbs.
Bake on the top shelf of your oven until golden and cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken cooks, bring a large saucepan of water to the boil with 1/2 tsp salt.
When about 5 mins of baking time remain, add the broccoli to the boiling water and cook until just tender, 3-5 mins, then drain in a colander.

Plate up your cheesy chicken with the roast potatoes and broccoli alongside.
Finish with a dollop of ketchup (see ingredients for amount) for dipping.
Enjoy!