Crispy Cheese Topped Chicken

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

with Herby Roast Potatoes and Broccoli

Mimi MorleyPublished on July 25, 2022

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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:

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.

Total45 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Dried Oregano

British Chicken Breasts

Garlic Clove**

Cream Cheese

(Contains: Milk)

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Panko Breadcrumbs

(Contains: Cereals containing gluten)

Broccoli

Not included in your delivery

Olive Oil for the Crumb

Tomato Ketchup

Nutritional information

Energy (kcal)629 kcal

Energy (kJ)2630 kJ

Fat21.7 g

of which saturates8.4 g

Carbohydrate53.9 g

of which sugars10.1 g

Protein55.1 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

Cooking Instructions and Tips

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 fillet 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 fillet(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 pantry for amount). Season and mix well.

Spread the cream cheese mixture over the top of each chicken fillet, 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.
Cut the broccoli into florets (like small trees), halving any large ones.

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.