A Little Chicken Gone Nuts Recipe

In addition to a Walnut Crust, Glazed Carrots, and Grilled Broccoli

We love a excellent piece of hen with a crackly coating, however we particularly find it irresistible when it in reality is going CRUNCH. Which is strictly what you get out of the oven-baked walnut and panko crust that tops those hen breasts. The roasted broccoli at the aspect helps to keep the crispy theme going, whilst sugar-glazed carrots convey a slightly of veggie sweetness.

Ingredients

serving quantity 2

• 12 ounce Chicken Breasts
• 2 unit Dijon Mustard
• 1 ounce Walnuts (ContainsTree Nuts)
• ¼ cup Panko Breadcrumbs (ContainsWheat)
•  eight ounce Baby Carrots
•  eight ounce Broccoli Florets
• 1 tablespoon Italian Seasoning
• 1 unit Lemon

Instructions

1. Prep

Wash and dry all produce. Preheat oven to 425 levels. Halve lemon, slicing one part into wedges. Finely chop walnuts. Combine walnuts, panko, and part the Italian seasoning in a small bowl. Season with salt and pepper.

2. Crust Chicken

Pat hen dry with a paper towel. Place on a frivolously oiled baking sheet. Brush mustard over tops of hen breasts. Press panko aggregate into mustard to stick. Arrange hen towards one aspect of sheet.

3. Roast Chicken and Broccoli

On empty aspect of baking sheet, toss broccoli with a big drizzle of olive oil and final Italian seasoning. Roast in oven till hen is not red in heart and broccoli is beginning to crisp, about 20 mins

4. Cook Carrots

Cut carrots into bite-sized items, then position in a medium pot with 2 TBSP butter, 1 tsp sugar, and sufficient water to return midway up carrots. Season with salt and pepper. Bring to a boil, then decrease warmth and simmer till carrots are simply delicate and liquid has lowered to a sticky glaze, 10-15 mins. Remove from warmth and upload a squeeze of lemon (to style). Toss carrots to coat.

5. Please visit here to complete recipe.

Thank you for Reading and Happy Cooking.

source : hellofresh.com

Tweet