Nutty Crusted Chicken
with Crispy Potatoes and Tenderstem
Misplacing your house keys. Losing the TV remote. Forgetting where you parked your car. Life is full of memory-related frustrations, but luckily help is at hand. The key flavour to this tasty little dish is rosemary, which researchers have found improves memory! Apparently, the merest whiff of the stuff not only increases alertness but also the ability to do mental arithmetic too. Perfect for locating lost lottery tickets* or for children who ‘forget’ to do their maths homework!
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
1
Red Potato
2
Rosemary
3
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
2
British Chicken Breasts
3
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Balsamic Vinegar
(Contains Sulphites)
1
Lambs Lettuce and Bulls Blood Leaves
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees.
Without peeling, chop the potatoes into 2cm cubes. Finely chop the rosemary leaves and the walnuts.
Toss the potatoes in a good splash of olive oil, half of the rosemary and a good grind of salt and pepper. Place on a baking tray and bake in the oven for 25-30 mins until crunchy and delicious.
Place your hand flat on top of each chicken breast and slice through the middle so it opens like a book. Tip: This is called ‘butterflying’ and speeds up the cooking time. Coat each chicken breast in 1 tsp of olive oil.
Combine the panko breadcrumbs, walnuts, remaining rosemary and a good pinch of salt and pepper in a shallow dish. Spoon the herby mixture on top of each chicken breast and push it onto the meat.
Put the chicken in your oven and bake for 15-20 mins until the chicken is cooked through (i.e. it is no longer pink in the middle) and the breadcrumbs have become golden-brown and crispy. Tip: Once cooked, turn your grill to medium-high and grill the top for a further minute to make it extra crunchy.
Drizzle the balsamic vinegar and a bit of olive oil over the salad leaves and gently toss. Serve your chicken with your crispy potatoes and salad leaves on the side.
*If your ticket was a Euromillions winner, don’t forget the people who helped you find it!
