Panko Crusted Chicken Breast
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Panko Crusted Chicken Breast

with sweet potato champ mash

Champ is a traditional Irish dish but in this recipe it's made with a twist, using sweet potatoes instead of the more commonly used potato. The jazzed-up champ accompanies crispy coated chicken and a crisp salad for a colourful, nutritious and tasty plate.

:
Calorie Smart
•Protein Rich
:
Egg
•Mustard
•Wheat
•Celery
•Sulphites
40 minutes
25 minutes

320 grams

Chicken Breast

2 sachet(s)

Mayo

()

1 pack(s)

Breadcrumbs

()

1 sachet(s)

Demi-Glace

()

2 unit(s)

Sweet Potato

1 unit(s)

Scallion

40 grams

Salad Leaves

2 unit(s)

Tomato

1 sachet(s)

Balsamic Glaze

()

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

to taste

Milk (Optional)

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Energy (kJ)2583 kJ
Energy (kcal)617 kcal
Fat13 g
of which saturates1.8 g
Carbohydrate79.3 g
of which sugars18.4 g
Dietary Fiber0 g
Protein47.7 g
Cholesterol0 mg
Salt1.54 g

•Grater
•Peeler
•Colander
•Pot with Lid

Make the Sweet Potato Champ
1
  • Boil a large pot of salted water for the potatoes.
  • Chop the potatoes into 2cm chunks. Trim and thinly slice the scallion.
  • When the water is boiling, add the potatoes and cook until fork tender, 15-20 mins.
  • Once cooked, drain in a colander and return to the pot, off the heat.
  • Add a knob of butter and a splash of milk or water. Mash until smooth. Add the sliced scallion, then season with salt and pepper. Cover to keep warm.
Get Prepped
2
  • Cut the tomato into 2cm chunks.
  • Season the breadcrumbs with salt and pepper.
  • Place a hand on top of the chicken. Slice from thick end to thin point until there's 2cm left. Open it up like a book. 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 used to keep it fresh.

Crumb the Chicken
3
  • Season the chicken with salt and pepper.
  • Spread mayo over the chicken until completely coated.
  • Press the breasts into the breadcrumbs, covering all sides to achieve an even crust.
Cook the Chicken
4
  • Place a large pan over medium-high with a glug of oil.
  • Add the chicken and fry until brown, crispy and cooked through, 3-6 mins on each side. IMPORTANT: Chicken is cooked when no longer pink in the middle. 
Finishing Touches
5
  • Return the pan to medium-high heat with a knob of butter.
  • When melted, add the demi-glace and cook, stirring until warmed through, 2-3 mins. 
  • Just before serving toss the tomato with salad leaves, balsamic glaze and a drizzle of oil.
  • Season with salt and pepper.

TIP: Add a splash of water to loosen the sauce if required.

Dish Up
6
  • Divide the chicken between plates.
  • Drizzle over some of the demi-glace.
  • Serve sweet potato champ and salad alongside.