Panko Crusted Chicken Breast
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Panko Crusted Chicken Breast

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.

Tags:
Calorie Smart
•Protein Rich
Allergens:
Egg
•Mustard
•Wheat
•Celery
•Sulphites
Total Time40 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

320 grams

Chicken Breast

2 sachet(s)

Mayo

(Contains Egg, Mustard)

1 pack(s)

Breadcrumbs

(Contains Wheat)

1 sachet(s)

Demi-Glace

(Contains Celery)

2 unit(s)

Sweet Potato

1 unit(s)

Scallion

40 grams

Salad Leaves

2 unit(s)

Tomato

1 sachet(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

to taste

Milk (Optional)

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Nutrition Values

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
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
•Peeler
•Colander
•Pot with Lid

Instructions

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.