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Oregano Crumbed Chicken

Oregano Crumbed Chicken

with Cheesy Mash and Garlicky Beans

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This Oregano Crumbed Chicken is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:Family FriendlyUnder 650 calories
Allergens:Cereals containing glutenEggMustardMilk

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

25 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

1 sachet

Dried Oregano

2 unit(s)

Chicken Fillet

1 sachet


(ContainsEgg, Mustard)

450 grams


150 grams

Green Beans

1 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese


32 grams

Sweet Chilli Sauce

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)2459 kJ
Energy (kcal)588 kcal
Fat17.2 g
of which saturates5.1 g
Carbohydrate60.1 g
of which sugars10.7 g
Protein50 g
Salt0.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Small Bowl
Garlic Press
Cutting board
Potato Masher
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Put a large saucepan of water on to boil with 1/2 tsp salt.
Put the breadcrumbs, oregano and olive oil for the crumb (see ingredients for amount) into a small bowl. Season with salt and pepper and mix well.
Pop the chicken breasts onto a baking tray and season them well. Spoon a quarter of the mayo over the top half of each breast. Sprinkle over the crumb mixture and press it down with a 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. TIP: Cover the chicken with foil if the crumb is browning too quickly. IMPORTANT: 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.


When the chicken has 10 mins of cooking time left, 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 to medium and cook for 1 min..
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, serve the chicken on your plates with the mash and beans alongside.
Top with a dollop of the sweet chilli mayo to finish.