Cheese and Caramelised Onion Chicken
with Garlic Mash and Stir-Fried Green Beans
13 Green SmartPoints® per serving
11 Blue SmartPoints® per serving
6 Purple SmartPoints® per serving
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The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
150
Green Beans
30
Mature Cheddar Cheese
(Contains Milk)
40
Onion Marmalade
2
Garlic Clove
2
British Chicken Breasts
1
Mayonnaise
Nutritional information
Utensils
Instructions
Bring a medium saucepan of water to the boil with 1/2 tsp of salt. Chop the potatoes into 2cm chunks (peel first if you prefer). Trim the green beans. Grate the cheese. Put the onion marmalade into a bowl and use a spoon to break it up. Peel the garlic cloves.
Sandwich each chicken breast between two pieces of clingfilm. Flatten the chicken with a rolling pin or the bottom of a saucepan until it is 2cm thick all over. IMPORTANT: Wash your hands after handling raw chicken and its packaging. Once the water is boiling, add the potatoes and garlic cloves and cook until tender, 15-20 mins. TIP: The potatoes are cooked when you can easily slip a knife through them. Once cooked, drain in a colander, pop the potatoes and garlic back into the pan and cover with a lid to keep warm.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Season the chicken with salt and pepper. Once the pan is hot, lay in the chicken. Fry until golden brown, 5-7 mins each side. TIP: When your chicken is ready to be turned, it will release easily from the pan.
Once browned, transfer the chicken to a baking tray (don't wash your pan). Divide the onion marmalade between the top of each chicken breast, using a spoon to spread it out. Divide the cheese between the tops of the breasts, pressing it down with the back of a spoon. Heat your grill to high. When hot, grill the chicken until the cheese is golden and bubbly, 3-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Allow to rest for 2 mins before serving.
While the chicken is grilling, pop your (now empty) frying pan back on medium-high heat and add a drizzle of oil. Once the pan is hot, add the green beans, season with salt and pepper and stir-fry until starting to char, 2-3 mins. Turn the heat down to medium then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Remove the pan from the heat.
Meanwhile, add a knob of butter and splash of milk (if you have any) to the potato pan. Mash with the garlic until smooth. Season with salt and pepper. Once everything is ready, serve the chicken with the garlic mash, green beans and a dollop of mayo alongside. Enjoy!
