Nutty Crusted Chicken
with Crispy Potatoes and Tenderstem
Although walnuts and rosemary are delicious individually, together they're an absolute winner! This herby chicken isn’t just delicious though, it's good for you too. Walnuts are full of omega-3 which is great for brain health and researchers have also recently discovered that rosemary helps with memory. You could say this dish is food for thought!
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
2
Chicken Breasts
½
Tarragon
150
Tenderstem Broccoli
19.8
Panko Breadcrumbs
50
Creme Fraiche
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
450
Potatoes
¼
Rosemary
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potato into 2cm chunks (no need to peel). Pick the rosemary leaves from their stalks and finely chop (discard the stalks). Finely chop the walnuts. Put the potato on a baking tray, drizzle with oil and sprinkle over half the rosemary and a pinch of salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven for 25-30 mins until crunchy and delicious.
Lay your chicken breast on the chopping board, place your hand flat on top and slice into it from the side (being careful not to slice all the way through). Open it up like a book. Repeat for the other breast(s). TIP: This is called butterflying and speeds up the cooking process.
Rub a little oil into each chicken breast. In a mixing bowl, combine the panko breadcrumbs, remaining rosemary and the walnuts. Season with salt and pepper. Place the butterflied chicken breasts on another baking tray. Spoon the herby crumb mixture onto each chicken breast and press it into the meat. Drizzle with oil. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
Bake the chicken on the middle shelf of your oven until cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, pop the tenderstem® on third baking tray and drizzle with oil. Season with salt and pepper, toss together then spread out in one layer. When the chicken has 10 mins remaining, pop the tenderstem® on the bottom shelf of the oven and bake untill tender and just crisp.
Pick the tarragon leaves from their stalks and finely chop (discard the stalks). In a small bowl mix the tarragon into the crème fraîche with a pinch of salt and pepper. Serve the crispy potatoes, chicken and tenderstem® with a dollop of tarragon crème fraiche. Enjoy!
