Crispy Panko Breaded Chicken and Mash
with Green Beans and Sweet Chilli Sauce
This Crispy Panko Breaded Chicken and Mash 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.
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.
Ingredients
450
Potatoes
150
Green Beans
2
British Chicken Breasts
50
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Garlic Salt
1
Garlic Clove
64
Sweet Chilli Sauce
Not included in your delivery
1
Egg
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 1/2 tsp salt for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer). Trim the green beans.
Sandwich each chicken fillet 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. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Combine the panko breadcrumbs and garlic salt in another bowl and season with salt and pepper. 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.
Add the potatoes to the pan of boiling water and cook until you can easily slip a knife through, 15-20 mins.
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.
Pop the chicken onto a baking tray, then bake on the middle shelf of your own until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Discard the oil from the chicken pan.
Peel and grate the garlic (or use a garlic press).
Meanwhile, heat a drizzle of oil in the (now empty) frying pan on medium-high heat. Once hot, add the green beans and 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 beans are tender, 4-5 mins. Remove the pan from the heat.
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) and mash until smooth.
Season to taste with salt and pepper. Cover with a lid to keep warm.
When everything is ready, serve the breaded chicken with the mash and green beans alongside.
Spoon over as much sweet chilli sauce as you'd like.
Enjoy!
