Panko-Crusted Chicken
with Sweet Potato Mash & Parsley Butter
This take on meat and three veggies has just enough little tricks to transform your regular dinner into a family favourite. The parsley-butter sauce is out of this world!
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 unit
sweet potato
1 bag
green beans
1 head
broccoli
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
¼ clove
garlic
1 bag
parsley
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
¼ tsp
salt (for the mash)
40 g
butter (for the mash)
(Contains Milk;)
2 tbs
plain flour
(Contains Gluten, Wheat;)
¾ tsp
salt (for the chicken)
1 unit
egg
(Contains Egg;)
20 g
butter (for the sauce)
(Contains Milk;)
Nutritional Values
Utensils
Instructions
Bring a large saucepan of salted water to the boil. Peel the sweet potato and cut into 2cm chunks. Trim and halve the green beans. Cut the broccoli into small florets, then roughly chop the stalk.
TIP: Cut the veggies to size so they cook in time.
Add the sweet potato to the saucepan of boiling water. Cook for 5 minutes. Place a colander or steamer basket on top of the saucepan and add the green beans and broccoli. Cover with a lid and steam until the veggies and sweet potato have softened, 8-10 minutes. Set aside the veggies in the colander. Drain the sweet potato and return to the saucepan. Add the salt (for the mash) and butter (for the mash), then mash using a potato masher or fork until smooth.
While the veggies are cooking, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a shallow bowl, combine the plain flour, salt (for the chicken) and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken steaks into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.
Heat a large frying pan over a medium-high with enough olive oil to coat the base. When the oil is hot, cook the crumbed chicken until golden, 3-5 minutes each side. Transfer to a plate lined with paper towel.
TIP: If your pan is getting crowded, cook the chicken in batches for the best results!
Finely chop the garlic (see ingredients). In a small microwave-safe dish, combine the butter (for the sauce) and garlic. Season with salt and pepper. Microwave in 20 second bursts until melted. Finely chop the parsley leaves. Stir the parsley through the garlic butter.
TIP: If you don't have a microwave, you can melt the butter in a small saucepan
Divide the panko-crusted chicken, sweet potato mash and steamed veggies between plates. Drizzle with the parsley butter and serve with the dill & parsley mayonnaise.