HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHerby Crumbed Chicken With Bacon Lardons
Herby Crumbed Chicken with Bacon Lardons

Herby Crumbed Chicken with Bacon Lardons

with Cheesy Mash and Garlicky Beans

Custom recipe
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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!

Allergens:EggMustardCereals containing glutenMilk

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.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Chicken Fillet

1 sachet


(ContainsEgg, Mustard)

25 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

1 sachet

Italian Style Herbs

450 grams


150 grams

Green Beans

1 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese


32 grams

Sweet Chilli Sauce

90 grams

Bacon Lardons

Not included in your delivery

1 tbsp

Olive Oil for the Crumb

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2945 kJ
Energy (kcal)704 kcal
Fat26.0 g
of which saturates8.0 g
Carbohydrate61 g
of which sugars11.0 g
Protein58 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Small Bowl
Cutting board
Garlic Press
Potato Masher
Frying Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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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!