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.
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
5 grams
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
15 grams
Miso Paste
(Contains Soya)
2 unit(s)
Garlic Clove
150 grams
Green Beans
20 grams
Unsalted Butter
(Contains Milk)
1 bunch(es)
Chives
1 unit(s)
Echalion Shallot
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Sauce
1 tbsp
Honey
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer). Finely chop the chives.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 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) and mash until smooth. Season with salt and pepper and stir through half of the chives. Cover with a lid to keep warm.
Meanwhile, sandwich each chicken breast between two pieces of baking paper.
Pop onto a board, then give it a bash with a rolling pin or 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 breadcrumbs and sesame seeds 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. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
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 a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
WIpe out the pan.
In the meantime, trim the green beans. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat. Add the shallot and cook until softened, 3-4 mins. Add the butter until melted and then the water (see pantry for amount) and cook on a low heat until thickened slightly, for 1-2 mins.
Remove from the heat and add the miso and honey and mix well until the sauce has thickened, this may take a minute or two to come together.
Transfer to a bowl and cover to keep warm. Wipe out the pan.
Heat a drizzle of oil in the now empty frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the garlic, then turn the heat down to medium and cook for 1 min. Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.
Just before you are ready to serve, stir the remaining chives through the miso butter sauce.
Share your crispy chicken to your plates with your mash and green beans alongside.
Finish by spooning the miso butter sauce over the chicken.
Enjoy!