Crumbed Chicken Dippers
with Rosemary Sweet Potato Wedges
We’re officially making chicken (dippers) tonight, so don’t be afraid to break out your best chicken dance! We recommend drizzling over the delicious garlic aioli, but these are called dippers, so if you want to grab 'em and dunk 'em, we won't tell anyone. Promise.
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
2 sprig
rosemary
½
carrot
1 punnet
snacking tomatoes
½ sachet
Nan's special seasoning
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
chicken tenderloins
1 bag
mixed salad leaves
½ packet
ranch dressing
(Contains Egg, Milk;)
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
½ tsp
salt
1 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. Pick and finely chop rosemary leaves. • Place sweet potato on a lined oven tray and sprinkle with rosemary. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 25-30 minutes.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily! TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, grate carrot (see ingredients). • Halve snacking tomatoes.
• In a shallow bowl, combine Nan's special seasoning (see ingredients), the salt, the plain flour, the egg and a good pinch of pepper. • In a second shallow bowl, place panko breadcrumbs. • Dip chicken tenderloins into egg mixture to coat and then into breadcrumbs. Transfer to a plate.
• In a large frying pan, add enough olive oil to coat the base over medium-high heat. When oil is hot, cook chicken, in batches, until golden and cooked through (when no longer pink inside), 3-4 minutes each side (depending on thickness). • Transfer to a paper towel-lined plate.
TIP: Add extra oil between batches so the chicken doesn't stick to the pan.
• While the chicken is cooking, in a medium bowl, combine carrot, tomatoes and mixed salad leaves. • Add ranch dressing (see ingredients), tossing to coat. Season to taste.
• Divide crumbed chicken dippers, rosemary sweet potato wedges and salad between plates. • Serve with garlic aioli. Enjoy!