Crispy Chicken in Roasted Garlic Butter

Name: Crispy Chicken in Roasted Garlic Butter with Cheesy Mash and Green Beans
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 2 British Chicken Breasts; 50 Panko Breadcrumbs; 30 Mature Cheddar Cheese; 450 Potatoes; 80 Green Beans; 3 Garlic Clove**; 1 Echalion Shallot; 1 Flat Leaf Parsley; 15 Cider Vinegar; 10 Chicken Stock Paste; 1 Egg; ¼ Salt for the Breadcrumbs; 100 Water for the Sauce; 40 Butter

with Cheesy Mash and Green Beans

Recipe Development TeamPublished on February 03, 2023

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This Crispy Chicken in Roasted Garlic Butter 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

•Egg(s) not included

Allergens:

Gluten

•Milk

•Schwefeldioxide und Sulfite

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.

Total40 minutes

Active 35 minutes

DifficultyEasy

Ingredients

serving amount

British Chicken Breasts

Panko Breadcrumbs

(Contains: Gluten)

Mature Cheddar Cheese

(Contains: Milk)

450

Potatoes

Green Beans

Garlic Clove**

Echalion Shallot

Flat Leaf Parsley

Cider Vinegar

(Contains: Schwefeldioxide und Sulfite)

Chicken Stock Paste

Not included in your delivery

Egg

Salt for the Breadcrumbs

100

Water for the Sauce

Butter

Nutritional information

Energy (kJ)3058 kJ

Energy (kcal)731 kcal

Fat29.8 g

of which saturates15.8 g

Carbohydrate63.2 g

of which sugars5.1 g

Protein56.9 g

Salt3.2 g

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

Utensils

•Baking Paper

•Bowl

•Large Saucepan

•Baking Tray

•Grater

•Aluminum Foil

•Large Frying Pan

•Potato Masher

•Colander

Cooking Instructions and Tips

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.

Meanwhile, sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the panko breadcrumbs into another bowl, season with salt (see pantry for amount) and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate and set aside for now. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Grate the cheese. Chop the potatoes into 2cm chunks (peel first if you prefer).

Trim the green beans, then spread them out on a large baking tray. Drizzle oil, season with salt and pepper, then set aside.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Place it on the tray with the beans.

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, 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 the baking tray and bake on the middle shelf of the oven until the chicken is cooked through and beans are tender, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While everything cooks, halve, peel and chop the shallot into small pieces. Roughly chop the parsley (stalks and all).

Discard the oil from the (now empty) frying pan and pop back on medium heat with a drizzle of oil.

Once hot, add the shallot and cook until softened, 4-5 mins.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any), then add the cheese and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Add the cider vinegar to the shallot pan and allow it to evaporate, then add the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat and simmer for 2-3 mins.

Stir through the butter (see pantry for amount) until melted, 1 min.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir the garlic and parsley through the butter sauce.