Crumbed Chicken & Creamy Double Bacon Sauce
with Sweet Potato Mash & Green Salad
Crispy crumbed chicken deserves a sauce that is just as good as it is. This creamy bacon and parsley number is the perfect accompaniment and will taste extra lovely when it trickles into the sweet potato mash as well.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
1 packet
celery
1 sprig
spring onion
1 packet
chicken breast
1 sachet
garlic & herb seasoning
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
diced bacon
(May be present: Soy. )
1 packet
light cooking cream
(Contains Milk;)
1 packet
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1
eggs
(Contains Egg;)
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Peel sweet potato and cut into bite-sized chunks. • Fill a medium saucepan with salted boiling water, then add sweet potato and cook over high heat until easily pierced with a knife, 10-15 minutes. • Drain and return to the pan. Add the butter to sweet potato and season generously with salt. Mash until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash the sweet potatoes!
• Meanwhile, thinly slice celery. • Thinly slice spring onion. • Place chicken breast between two sheets of baking paper. Pound chicken breast with a meat mallet or rolling pin until they are an even thickness, about 1cm.
• In a shallow bowl, combine garlic & herb seasoning and a generous pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and olive oil (2 tbs for 2 people / 1/4 cup for 4 people). • Dip the chicken into the garlic & herb mixture, followed by the egg and finally in the breadcrumbs. Set aside on a plate.
TIP: No air fryer? Leave the oil out of the panko mix!
• Set air fryer to 200°C. • Place crumbed chicken into the air fryer basket and cook, turning halfway through, until golden and cooked through (when no longer pink inside), 12-15 minutes.
TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Fry chicken in batches, until golden and cooked through (when no longer pink inside), 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Cook in batches if needed!
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 6-8 minutes. Cook in batches if your pan is getting crowded. • Reduce heat to low, add a dash of water and scrape up any bits stuck to the bottom of the pan. • Add light cooking cream and parsley. Cook, stirring, until the sauce has thickened, 1-2 minutes. Season to taste.
• In a large bowl, combine baby spinach leaves, celery, a drizzle of the vinegar and olive oil. Season to taste. • Slice chicken. • Divide crumbed chicken, sweet potato mash and green salad between plates. • Drizzle over creamy bacon sauce to serve. Enjoy!
Little cooks: Take the lead by tossing the salad!