Herby Crumbed Chicken with Bacon Lardons
with Cheesy Mash and Garlicky Beans
This Herby Crumbed Chicken with Bacon Lardons is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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 conflict 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.
2 unit(s)
Chicken Fillet
1 sachet
Mayonnaise
(ContainsEgg, Mustard)25 grams
Panko Breadcrumbs
(ContainsCereals containing gluten)1 sachet
Italian Style Herbs
450 grams
Potatoes
150 grams
Green Beans
1 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(ContainsMilk)32 grams
Sweet Chilli Sauce
90 grams
Bacon Lardons
Not included in your delivery
1 tbsp
Olive Oil for the Crumb
Preheat your oven to 200°C and put a large saucepan of water on to boil with 1/2 tsp salt. Pop the chicken breasts onto a baking tray and season with salt and pepper. Put a quarter of the mayo into a small bowl. Using the back of a spoon, spread the mayo from your bowl over the top half of each breast. IMPORTANT: Discard the rest of the mayo in the bowl. Put the breadcrumbs, Italian style herbs and olive oil for the crumb (see ingredients for amount) into another small bowl. Season with salt and pepper and mix well.
Sprinkle the crumb mixture over the mayo chicken and press it down. When the oven is hot, roast the chicken on the top shelf until cooked through and golden on top, 25-30 mins. TIP: Cover the chicken with foil if the crumb is browning too quickly. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
While the chicken roasts, chop the potatoes into 2cm chunks (peel first if you prefer). Trim the green beans. Peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.
When your pan of water is boiling, add the potatoes 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, then stir in the cheese. Cover with a lid to keep warm.
10 mins before the chicken is cooked, heat a drizzle of oil in a 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 the medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Remove the pan from the heat.
In a small bowl, mix the remaining mayo with the sweet chilli sauce and set aside. When everything is ready, slice the chicken widthways into 5 pieces and serve on your plates with the mash and beans alongside. Top with a dollop of the sweet chilli mayo to finish. Enjoy!