Chicken Breast with Panko-Truffle Coating
with garlicky green beans & potatoesCalories
:
697 kcalProtein
:
39.8g proteinTotal
:
25 minutesDifficulty
:
EasyCalorie Smart
High Protein
Allergens:
- Mosterd
- Ei
- Gluten
- Tarwe
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Chicken breast
200 g
Potatoes
½ piece
Garlic
½ piece
Onion
150 g
Green beans
25 g
Truffle-style mayonnaise
(Contains: Mosterd, Ei)
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
¼ sachet(s)
Dried thyme
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2917 kJ
Calories697 kcal
Fat33.3 g
Saturated Fat8.3 g
Carbohydrate57.3 g
Sugar7.1 g
Dietary Fiber11.2 g
Protein39.8 g
Salt0.5 g
Potassium1367.3 mg
Calcium135.8 mg
Iron2.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan.
- Thoroughly wash the potatoes and cut them into rough pieces, then cook for 12 - 15 minutes, covered. Drain and season to taste with salt and pepper, then set aside.
- Meanwhile, chop the onion and crush or mince the garlic.
- Transfer the panko to a deep plate and season with salt and pepper.
Did you know... the potatoes in this recipe contain niacin, a vitamin that supports the maintenance of your skin.
2
- Pat the chicken dry with kitchen paper.
- Use half of the truffle-style mayonnaise to coat the chicken and then coat it with the panko.
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the chicken for 12 - 13 minutes, then remove from the pan and allow to rest under aluminum foil until serving.
3
- Meanwhile, discard the tips of the green beans and transfer to a deep frying pan.
- Submerge with a shallow layer of water and add a pinch of salt, then cover with the lid. Bring to a boil and allow to cook gently for 4 - 6 minutes, then drain and return to the pan.
- Drizzle with olive oil, then add the garlic, the onion and the thyme.
- Fry for 3 - 4 minutes over medium-high heat and season to taste with salt and pepper.
4
- Serve the potatoes on plates with everything else alongside.
- Combine the rest of the truffle-style mayonnaise with a teaspoon of water per person. Drizzle this over the potatoes to finish.
