Crunchy Garlic Chicken

Name: Crunchy Garlic Chicken with Roasted Veggies
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 1 New Potatoes; 2 British Chicken Breasts; 2 Carrot; 1 Courgette; ½ Garlic Clove; ½ Flat Leaf Parsley; 1 Creme Fraiche; 15 Panko Breadcrumbs; 1 Olive Oil; ½ Dried Thyme

with Roasted Veggies

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We love panko breadcrumbs. They're larger and more delicate than normal breadcrumbs so crisp up better when cooked. Today we're using them to bring some crunch to a garlicky chicken breast served with roasted veggies. Enjoy!

Allergens:

Milk

•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.

Total40 minutes

Active

DifficultyMedium

Ingredients

serving amount

New Potatoes

British Chicken Breasts

Carrot

Courgette

(May contain traces of: Celery)

Garlic Clove

Flat Leaf Parsley

Creme Fraiche

(Contains: Milk)

Panko Breadcrumbs

(Contains: Cereals containing gluten)

Dried Thyme

Not included in your delivery

Olive Oil

Nutritional information

Energy (kJ)2540 kJ

Energy (kcal)607 kcal

Fat27 g

of which saturates13 g

Carbohydrate48 g

of which sugars16 g

Protein47 g

Salt0.3 g

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

Utensils

•Aluminum Foil

•Baking Tray

•Chopping Board

•Knife

•Grater

•Grill Pan

•Bowl

•Small Bowl

•Plate

Instructions

Preheat your oven to 200°C. Half the new potatoes and put on a lined baking tray. Drizzle on a little oil and half the dried thyme. Season with salt and black pepper. Toss to coat and spread out evenly. Roast on the top shelf of your oven until golden, 30 mins. Place your hand flat on top of one of the chicken breasts and slice it from the side so it opens like a book. Repeat for all breasts (remember to wash your hands afterwards!).

Remove the top and bottom from the carrot (no need to peel) and courgette. Chop both into batons the size of your index finger. Pop on another lined baking tray, drizzle over some oil and season with salt, black pepper and the remaining dried thyme. Toss to coat, then roast on the middle shelf of your oven until soft, 20 mins. Peel and grate the garlic (or use a garlic press). Roughly chop the flat leaf parsley (stalks and all).

Put a splash of oil in a frying pan over medium-high heat. Season the chicken with salt and black pepper. Brown for 2-3 mins on each side then remove from the pan. When the potatoes have had 15 mins cooking time, shake the tray to turn them and pop the chicken on top. Roast together for the remaining 15 mins cooking time. TIP: The chicken is cooked when it is no longer pink in the middle.

Put the crème fraîche in a small bowl and mix in the garlic and half the parsley. TIP: Use less garlic if you’re not a fan. Put the panko breadcrumbs in another bowl with the remaining parsley, the olive oil (amount specified in the ingredient list) and a pinch of salt.

When the potatoes, chicken and veggies are ready, remove from the oven and switch your grill to medium-high. Put the carrots and courgettes together with the potatoes and cover with foil to keep warm. Transfer the chicken to the empty tray and cool for 3 mins. Spoon the crème fraîche mixture on each chicken breast then cover with the breadcrumbs. Grill until golden, 2-3 mins. TIP: Be careful - the crumbs burn easily!