Tarragon and Cheese Crusted Chicken
with demi-glace and roasted potatoes
Herby cheesy breadcrumb crust coats the turkey breast in this classic dinner recipe. Veg, potatoes and a rich sauce add to the greatness of this plate!
Tags:
Family Friendly
•Calorie Smart
•Protein Rich
Allergens:
Mustard
•Milk
•Celery
•Egg
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Breadcrumbs
75 grams
Broccolini
1 sachet(s)
Paprika
(Contains: Mustard)
320 grams
Irish Chicken Breast
5 grams
Tarragon
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
1 sachet(s)
Demi-Glace
(Contains: Celery)
500 grams
Baby Potatoes
1 unit(s)
Carrot
1 unit(s)
Garlic
2 sachet(s)
Mayo
(Contains: Mustard, Egg)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)2121 kJ
Energy (kcal)507 kcal
Fat15.7 g
of which saturates4.8 g
Carbohydrate46 g
of which sugars15.2 g
Dietary Fiber7.3 g
Protein50.2 g
Salt2.3 g
Potassium887 mg
Calcium46.4 mg
Iron0.3 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
•Pan with Lid
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes, quartering any larger pieces, and pop onto a lined baking tray.
- Toss with paprika, salt, pepper and a drizzle of oil.
- Spread out in a single layer.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Meanwhile, pick the tarragon leaves from their stalks and finely chop (discard the stalks).
- Peel and grate the garlic (or use a garlic press).
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Trim the green beans.
- In a bowl, mix the tarragon, breadcrumbs and cheese. Season with salt and pepper.
3
- Pop the turkey on a separate lined baking tray. Season with salt and pepper. Spread the mayo over the top.
- Top with the crumb. Press down firmly with the back of a spoon. Drizzle oil over the crumbed turkey.
- Bake the turkey on the middle shelf until cooked through and golden, 20-25 mins. IMPORTANT: Wash hands and equipment after handling raw turkey. Turkey is cooked when no longer pink in the middle.
NOTE: Swapping to chicken breast? Crumb as instructed and bake until cooked through, 25-30 mins.
4
- Place a large pan over high heat with a drizzle of oil.
- Add the carrot and fry until tender, 5-6 mins.
- Add the green beans and fry until starting to char, 2-3 mins.
- Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil.
- Cook until tender, 4-5 mins. Remove from the pan and cover to keep warm.
5
- Return the pan to medium heat with a knob of butter.
- When melted, add the demi-glace and 50ml water (per 2P) and stir until warmed through, 2-3 mins.
TIP: Add a splash of water to loosen the sauce if necessary.
6
- Divide the roasted potatoes, tarragon and cheese crusted turkey and pan-fried veg between plates.
- Serve the demi-glace sauce alongside.
