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European Recipes

Chicken with Blue Cheese and Roast Potatoes

Chicken with Blue Cheese and Roast Potatoes

Chicken with Blue Cheese and Roast Potatoes

with fresh side salad

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Creamy and tangy blue cheese coats the succulent chicken in this recipe which also features crispy roast potatoes.

Tags:

Calorie Smart

•Protein Rich

Allergens:

Milk

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Tomato

40 grams

Salad Leaves

55 grams

Blue Cheese

(Contains: Milk)

320 grams

Irish Chicken Breast

500 grams

Baby Potatoes

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)1965 kJ

Energy (kcal)470 kcal

Fat11.9 g

of which saturates6.5 g

Carbohydrate48.5 g

of which sugars5.1 g

Dietary Fiber1 g

Protein50 g

Salt3.6 g

Potassium189.6 mg

Calcium159.3 mg

Iron0.2 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

•Baking Sheet with Baking Paper

Cooking Steps

Roast the Potatoes

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
Drizzle with oil and season with salt and pepper.
Roast on the top shelf of the oven until fork tender, 25-35 mins.

Butterfly the Chicken

2

Lay the chicken onto a board, place your hand on top and slice from thick end to thin point until there's 2cm left (don't slice all the way through). Open it up like a book.
Repeat with the other breast(s). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Cook the Chicken

3

Lay the open chicken breasts on a lined baking tray.
Drizzle with oil and season with salt and pepper.
Bake on the middle shelf of your oven until golden and cooked through, 15-20 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

Melt the Blue Cheese

4

When the chicken has 5 mins left to cook, remove the tray from the oven.
Crumble over the blue cheese and return to the oven until the cheese has melted, 5 mins.

Toss the Salad

5

Chop the tomato into 2cm chunks.
Just before serving, toss the tomato and salad leaves with a drizzle of oil.
Season to taste with salt and pepper.

Dish Up

6

Divide the roasted potatoes and blue cheese-topped chicken between plates.
Serve the salad alongside.

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