Crumbed Chicken Mash and Broccoli
with sweet chili and hoisin sauce- Cereals containing gluten
- Wheat
- Egg
- Mustard
- Sesame
- Soya
Ingredients
400 grams
Potatoes
320 grams
Irish Chicken Breast
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
2 sachet(s)
Hoisin Sauce
(Contains: Wheat, Sesame, Soya)
2 sachet(s)
Sweet Chilli Sauce
1 unit(s)
Courgette
1 sachet(s)
Thai Style Spice Mix
Not included in your delivery
to taste
Butter (Optional)
to taste
Milk (Optional)
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a pot of salted water to the boil for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer). Add the potatoes to the boiling water 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 to taste with salt and pepper. Cover with a lid to keep warm.
Meanwhile, trim the courgette, quarter lengthways and chop into 2cm chunks. Lay the chicken breast onto your chopping board, place your hand flat on top and carefully slice it from the side of thicker end to the 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 your hands and equipment after handling raw chicken and its packaging.
Put the breadcrumbs and 2 tbsp oil (double for 2p) for the crumb in a small bowl. Season with salt and pepper and mix well. Pop the chicken breasts onto a lined baking tray and season them well. Spoon the mayo over the top half of each breast. Sprinkle over the crumb mixture and press it down with a spoon.
When the oven is hot, roast the chicken on the top shelf until cooked through and golden on top, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. When 10 mins of cooking time remain, remove the tray and add the courgette alongside the chicken. Drizzle with oil, season with salt and pepper then toss to coat. Return to the oven and roast for the remaining time until tender, 8-10 mins.
Pop the hoisin and sweet chilli sauce into a small bowl and mix together.
When everything is ready, serve the breaded chicken on top of a large helping of mash with the courgettes alongside. Spoon over as much sweet chilli and hoisin sauce as you like.
