Rosemary-Crumbed Chicken
with Bacon, Potato & Green Bean Salad
What better way to perk up juicy chicken breast than with a herby panko crumb? Serve with a loaded potato salad, complete with baby spinach for an extra dose of greens, and our mustard mayo for creaminess and tang.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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
½
lemon
2
potato
1 bag
green beans
2 clove
garlic
2 sprig
rosemary
1 bag
parsley
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
diced bacon
(May be present: Soy. )
1 packet
Mustard Mayo
(Contains Egg; May be present: Milk. )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
1 tsp
salt (for the crumb)
¼ tsp
salt (for the salad)
Nutritional Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Zest lemon to get a generous pinch, then slice into wedges. Peel potato and chop into large chunks. Trim and halve green beans. Finely chop garlic. Pick rosemary leaves, then finely chop. Roughly chop parsley. • Place your hand flat on top of each chicken breast and slice horizontally to make two thin steaks.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• Cook potato in the boiling water until easily pierced with a fork, 10-12 minutes. • When the potato has 2 minutes remaining, add green beans and cook until just tender. • Drain potato and beans, then transfer to a large bowl to cool.
• While the potato is cooking, combine the salt (for the crumb) and the plain flour in a shallow bowl. In a second shallow bowl, whisk egg. In a third shallow bowl, add rosemary, garlic, lemon zest, panko breadcrumbs and a good pinch of salt and pepper. • Dip chicken into flour mixture to coat, then into egg, and finally in panko mixture. Transfer to a plate.
Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers. Make sure to wash your hands well afterwards.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, cook chicken until golden and cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the chicken doesn't stick to the pan!
TIP: Chicken is cooked through when it's no longer pink inside.
• Return saucepan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until browned, 4-5 minutes. • Transfer cooked bacon to the bowl with the potato and green beans. Add mustard mayo, a drizzle of olive oil, a squeeze of lemon juice and the salt (for the salad). • Season with pepper, then add baby spinach leaves and parsley. Toss to coat.
Little cooks: Help toss the potato salad to coat!
• Divide rosemary-crumbed chicken and the bacon, potato and green bean salad between plates. • Serve with any remaining lemon wedges. Enjoy!