Herb Garden Breaded Chicken
with Cheesy Mash and Garlicky Bacon Beans
This recipe is a celebration of contrasts. The creamy mash is flavoured with sweet caramelised onion and sharp, salty cheese. Its pillowy softness is the perfect counterpart to juicy chicken in a crispy coating of herbed breadcrumbs. Comfort food of the highest order but with a side of garlicky green beans to keep things light.
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
1 bunch(es)
Flat Leaf Parsley
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Mixed Herbs
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
2 unit(s)
British Chicken Breasts
32 grams
Mayonnaise
(Contains Egg, Mustard)
450 grams
Potatoes
150 grams
Green Beans
1 unit(s)
Garlic Clove
6 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1 tbsp
Olive Oil for the Crumb
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Roughly chop the parsley (stalks and all). Pop half into a small bowl with the breadcrumbs, mixed herbs, half the hard Italian style cheese and the olive oil for the crumb (see pantry for amount). Season with salt and pepper and mix well.
Pop the chicken breasts on a baking tray and season them. Spoon the mayo over the top of each breast.
Sprinkle over the herby crumb and press it down with the back of the spoon. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
When the oven is hot, roast the chicken on the top shelf until cooked through and golden on top, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, put a large saucepan of water on to boil with 0.5 tsp salt.
Chop the potatoes into 2cm chunks (peel first if you prefer).
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
While the potatoes cook, trim the green beans. Peel and grate the garlic (or use a garlic press).
Heat a large frying pan on medium-high heat with a drizzle of oil.
Once hot, add the bacon to the pan and stir-fry until golden, 4-5 mins. Set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Pop the pan back on medium-high heat (no need to clean). 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 more. Add a splash of water and immediately cover with a lid or some foil.
Cook until the beans are tender, 4-5 mins, then stir through the balsamic vinegar and olive oil for the dressing (see pantry for amount). 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 with salt and pepper, then stir through the remaining hard Italian style cheese.
When everything's ready, serve the herb garden breaded chicken between your plates with the mash.
Add garlicky beans alongside, scattering over the bacon and drizzling over any balsamic dressing from the pan.
Finish with a sprinkling of the remaining parsley.
Enjoy!
Step 3 MOD: If you’ve chosen to add bacon lardons to your meal, add them to the pan before the green beans. Stir-fry until golden, 4-5 mins, then set aside. Continue cooking the green beans as instructed and scatter the cooked bacon over the beans in the final step. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
