Cheese and Caramelised Onion Chicken Breast Steak
with Mash and Garlicky Green Beans
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 grams
Potatoes
1 unit(s)
Garlic Clove
150 grams
Green Beans
30 grams
Mature Cheddar Cheese
(Contains Milk)
30 grams
Onion Marmalade
2 unit(s)
British Chicken Breasts
Not included in your delivery
2 tbsp
Mayonnaise
Nutritional information
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp salt.
Chop the potatoes into 2cm chunks (peel first if you prefer). Peel and grate the garlic (or use a garlic press).
Trim the green beans. Grate the cheese.
Put the onion marmalade into a bowl and use a spoon to break it up.
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.
Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.
Meanwhile, preheat your grill to high.
Once the chicken has rested, transfer to a baking tray.
Spread the onion marmalade onto the steaks. Top with the grated cheese, pressing it down with the back of a spoon.
When hot, grill until the cheese is golden and bubbly, 2-3 mins. Allow to rest for 2 mins before serving.
While the chicken is grilling, pop your (now empty) frying pan back on medium-high heat (no need to clean). Add a drizzle of oil if needed.
Once hot, add the green beans and season with salt and pepper. Stir-fry until starting to char, 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min more.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins, then remove from the heat. Season with salt and pepper.
Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
When everything's ready, serve the chicken with the mash, garlicky beans and a dollop of mayo (see pantry for amount) alongside.
Enjoy!
Step 2 MOD: If you’ve chosen to get chicken instead of pork, sandwich each breast between two pieces of baking paper while the potatoes are cooking. Pop onto a board, then bash with the bottom of a saucepan until it’s 1-2cm thick, then add to the bowl of cornflour and continue as instructed. IMPORTANT: Wash your hands and equipment after handling raw chicken.
Step 3 MOD: Fry the chicken breasts for 5-6 mins on each side instead. Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins, then continue with the grilling as instructed. IMPORTANT: The chicken is cooked when no longer pink in the middle.
