
2 unit(s)
British Chicken Breasts
10 grams
Panko Breadcrumbs
1 unit(s)
Broccoli
1 sachet(s)
Garlic Mayonnaise
½ bunch(es)
Flat Leaf Parsley
30 grams
Unsalted Butter
450 grams
Potatoes
Preheat the oven to 200 degrees. Roughly chop the parsley (stalks and all!). Chop the butter into small cubes and pop into a small bowl along with half the parsley and a good pinch of salt and pepper. Use a fork to mash the parsley and butter together. TIP: If the butter is too cold, just warm it in the microwave for a few seconds. Put a large saucepan of water on to boil, we will use it later for the potatoes.
In a small bowl, mix together the breadcrumbs, half of the remaining parsley, a drizzle of oil and a good pinch of salt and pepper. Tip onto a plate. Put the chicken on another plate. Smear one side of the chicken with a little mayo to cover. Place it mayo-side-down into the crumbs. Smear the exposed side of the chicken with mayo and turn it over so both sides are coated. Repeat for the other fillet(s).
Lightly oil a baking tray and lay the chicken breasts onto it. Roast on the top shelf of the oven for 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Chop the potatoes into 2cm chunks (no need to peel!). Boil until cooked, 15-20 mins. Tip: The potatoes are cooked when you can easily slip a knife through.
Meanwhile, put another medium saucepan of water onto boil for the broccoli. Chop the broccoli into florets (like small trees!). Boil until tender, 6-8 mins, then drain in a colander and return to the pan (off the heat). When your potatoes are done, drain in a colander and return to the pan. Add the remaining parsley, salt and pepper and mash until smooth. Add a knob of butter or a splash of milk for extra indulgence!
Once your chicken is cooked and the crumb is crisp and golden, remove the chicken from the oven and share between your plates, alongside the mash and broccoli. Drizzle over any butter juices left in the tray and dig in!