Walnut & Rosemary-Crusted Chicken
with Roasted Veggies & Garlic Aioli
What’s not to like about crusted chicken breast? It’s a great way to introduce texture and keep the chicken moist while it cooks. The walnut and rosemary in the crust adds some amazing flavour, too!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
onion
2 sprig
rosemary
1
cucumber
1 clove
garlic
1 packet
walnuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
chicken breast
1 bag
salad leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
½ tsp
salt
1
egg
(Contains Egg; )
1 drizzle
vinegar (white wine or red wine)
Nutrition Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. Cut the potato into bite-sized chunks. Slice the red onion into thick wedges. Place the potato and onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.
While the veggies are roasting, pick the rosemary leaves and finely chop. Thinly slice the cucumber. Finely chop the garlic. Crush the walnuts in their packet using a rolling pin (or finely chop if you prefer!).
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
In a shallow bowl, whisk the egg. In a second shallow bowl, combine the rosemary, garlic, walnuts, panko breadcrumbs and the salt, then season with pepper. Coat the chicken breast in the egg, then in the walnut-panko mixture, pressing lightly to help the crust stick. Reserve any leftover crumb in the bowl. (You'll use it in step 4!).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the crusted chicken until golden, 2 minutes on each side. Transfer to a second lined oven tray and sprinkle the leftover panko crumb over the chicken. Bake the chicken until cooked through, 8-12 minutes. Remove from the oven, then set aside to rest.
TIP: The chicken is cooked through when it's no longer pink inside.
While the chicken is resting, combine a drizzle of vinegar and olive oil in a large bowl. Season. Add the mixed salad leaves and cucumber and toss to coat.
Slice the walnut and rosemary-crusted chicken. Divide the chicken, roasted veggies and mixed salad between plates. Sprinkle any remaining toasted crumb over the chicken. Serve with the garlic aioli.