Baked Chicken Breast with Hazelnut Crust
with creamy garlic potatoes
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Calorie Smart
Allergens:
Cereals containing gluten
•Wheat
•Milk
•Egg
•Mustard
•Hazelnuts
•Nuts
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
320 grams
Irish Chicken Breast
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
65 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Garlic
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
500 grams
Baby Potatoes
1 sachet(s)
Vegetable Stock
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
½ sachet(s)
Italian Herbs
100 grams
Green Beans
1 unit(s)
Carrot
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Butter
Nutrition Values
Energy (kJ)2427 kJ
Energy (kcal)580 kcal
Fat23.7 g
of which saturates8.5 g
Carbohydrate47.8 g
of which sugars16.7 g
Dietary Fiber8.5 g
Protein49 g
Salt3 g
Potassium911.5 mg
Calcium87 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Colander
Cooking steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Boil a pot of salted water for the potatoes.
- Halve the potatoes (quarter larger potatoes).
- Peel and grate the garlic (or use a garlic press).
- Add the potatoes to the boiling water, lower heat to medium and cook until fork tender, 15-20 mins. Once cooked, reserve 50ml of the water (per 2P), drain the potatoes and pop into a bowl.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, finely bash or chop the hazelnuts.
- In a bowl mix breadcrumbs, hazelnuts, salt and pepper.
- Arrange the chicken on a lined baking tray. Spread a layer of mayo over the top. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Spoon equal amounts of the breadcrumb mix onto each breast. Press down firmly with the back of the spoon to ensure it adheres.
3
- Drizzle oil over the crumbed chicken.
- Bake in the middle of the oven until the chicken is cooked through and the breadcrumbs are golden, 25-30 mins.
4
- When the potatoes are cooked, return the empty pot to medium-high heat with a knob of butter.
- Once hot, fry the garlic and half a sachet of Italian herbs (per 2P) until fragrant, 30 secs.
- Add the drained potatoes, stock, creme fraiche and reserved cooking water.
- Bring to a simmer and cook until the sauce is reduced and creamy, 2-5 mins.
- Taste and season with salt and pepper. Loosen with a splash of water if necessary.
5
- Boil a separate pot of salted water for the veg.
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Trim and halve the green beans.
- Once boiling, add the green beans and carrot and cook until just tender, 4-6 mins.
- Drain and return to the pot. Toss with salt, pepper and a drizzle of oil.
6
- Divide the crumbed chicken between plates.
- Serve with veg and creamy potatoes alongside.
