Recipe

Green Crumb Chicken with Cheesy Mash

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Green Crumb Chicken with Cheesy Mash

Crispy chicken pesto crunch cheesy chicken with green mash and minty peas.




Ingredients to serve 2

  • 2 x Chicken Breast - cut in half like hamburger rolls
  • 1 tbsp x Basil Pesto
  • 60g x Grated White Cheddar
  • 300g x Potatoes - peeled and quartered for mash
  • 150g x Broccoli - cut into smaller florets
  • 150g x Peas
  • 2.5g x Mint - chopped as your serving - See To Serve
  • 120g x DD Onion Crumbing
  • 10g x Butter (from your pantry)
  • 1 x Eggs - whisked (from your pantry)
  • All Purpose Flour (from your pantry)
  • Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast - cut in half like hamburger rolls
  • 2 tbsp x Basil Pesto
  • 120g x Grated White Cheddar
  • 600g x Potatoes - peeled and quartered for mash
  • 300g x Broccoli - cut into smaller florets
  • 300g x Peas
  • 5g x Mint - chopped as your serving - See To Serve
  • 240g x DD Onion Crumbing
  • 20g x Butter (from your pantry)
  • 2 x Eggs - whisked (from your pantry)
  • All Purpose Flour (from your pantry)
  • Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Prepare a bowl with your all-purpose flour, a bowl with your whisked egg and a bowl with your DailyDish Onion Crumbing.

Washing Instruction

Wash your hands, potatoes and broccoli well. Rinse your mint thoroughly and drain on paper towel.

Gino's Tip

Its important to wait until your oil is hot, then add your crumbed meat, once it starts frying you can start adjusting the heat if it's browning too much or bubbling too little. It should be vigorously bubbly but not coloring too quickly for crispy perfection.

Step 1 - Broccoli Mash

Cook your quartered potatoes in a large saucepan of salted water for 15 minutes. Once cooked for 15 minutes add your broccoli and cook for a further 5 minutes until your potatoes and broccoli are tender. Once done drain through a colander and roughly mash with a potato masher until smooth. Season to taste with salt and pepper.

Step 2 - Minty Peas

Heat a large frying pan over med-high heat, once warm add your butter and peas with a dash of water (about 100ml) and cook for 3-4 minutes until your peas are tender. Lastly season with salt and pepper and mix in your mint - if your kids aren't into mint then exclude from their servings.

Step 3 - Pesto Crispy Chicken

Season your chicken breasts with salt and pepper and rub with your basil pesto. Proceed to dust in your halved chicken breasts in all-purpose flour, then your whisked egg, and finally in your DailyDish Onion Crumbing. Heat a large frying pan over med-high heat and add a shallow layer of sunflower oil. Once your oil is hot, fry your chicken breasts for 3-4 minutes on each side until golden and crisp. If your oil isn't hot enough your crumbed meat will stick to the base of the pan, if this happens allow it to crisp and brown, then with a thin egg lifter get under your crumbing and flip it over. Once done place half of your chicken breasts on a paper towel, sprinkle over your grated white cheddar, place the other half of your chicken breast on top like a sandwich and pop into the oven for the cheese to melt - about 1-2 minutes.

To Serve

Divide your broccoli mash amongst your servings, top with your minty peas and pesto crispy chicken.