Easy Mustard Chicken & Stuffing Crumb
with Roast Potatoes & Cranberry-Apple Salad
There is nothing better than a meal that just checks off all of the boxes. A colourful and fresh cranberry-apple salad, tick. Crunchy roast potatoes cooked to perfection, tick. And the centrepiece; a stuffing-crumbed mustard chicken, tick tick tick!
This recipe is under 650kcal per serving.
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
potato
1 packet
dried cranberries
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew. )
1 packet
Herb Crumbing Mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
chicken breast
1 packet
Mustard Mayo
(Contains Egg; May be present: Milk. )
½
apple
1 bag
mixed salad leaves
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Spread potatoes over a large microwave-safe plate. Cover with a damp paper towel. • Microwave potatoes on high, 3 minutes. • Drain any excess liquid, then place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 10-15 minutes. • Meanwhile, in a medium bowl, combine herb crumbing mix, shaved Parmesan cheese, a generous drizzle of olive oil and a pinch of salt. • In a large heatproof bowl, add dried cranberries and cover with boiling water.
TIP: If your oven tray is getting crowded, divide the potato between two trays!
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Place chicken steaks on a second lined oven tray. Spread half the mustard mayo over top of chicken. Spoon over Parmesan-herb crumb mixture, gently pressing so it sticks. Bake until cooked through (when no longer pink inside) and crumb is golden, 14-16 minutes.
• Meanwhile, thinly slice apple (see ingredients) into wedges. • Drain cranberries and return to bowl. • Just before serving, to the bowl with the cranberries, add apple, mixed salad leaves and a drizzle of the white wine vinegar and olive oil. Toss to combine. Season.
• Divide mustard chicken and stuffing crumb, roast potatoes and cranberry apple salad between plates. • Serve with remaining mustard mayo. Enjoy!