avec purée de patates douces et courgettes
Au menu ce soir : du poulet en croûte de cheddar, de la purée de patates douces et des pois sucrés rôtis. Et le plus merveilleux dans tout ça? Il ne faut que 30 minutes pour préparer cette recette! Un plat facile et savoureux! Ingrédients : Poitrines de poulet biologique • Patates douces • Courgette • Crème sure (lait) (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) • Chapelure panko (blé) (farine de blé, sucre, levure, sel) • Mayonnaise (moutarde, œuf) (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) • Cheddar (lait) (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) • Mélange paprika fumé et ail (sulfites) (paprika fumé, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Poitrines de poulet bio
2 unit(s)
Patate douce
2 unit(s)
Crème sure
43 mL
Mayonnaise
2 tbsp
Chapelure panko
0.33 cup
Courgette
1 unit(s)
Cheddar, râpé
0.25 cup
Mélange paprika fumé et ail
6 g
Sel*
0.25 tsp
Huile*
1 tbsp
Beurre non salé*
1 tbsp
Poivre*
0.125 tsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Cut zucchini into 1/2-inch rounds.
- In a shallow dish, combine panko, cheese and Smoked Paprika-Garlic Blend.
- Pat chicken dry with paper towels.
- Carefully slice into the centre of each chicken breast, lengthwise and parallel to the cutting board, leaving 1/2-inch intact on the other end.
- Open up chicken like a book, then season both sides with salt and pepper.
- Coat one side of each chicken breast with mayo.
- Working with one breast at a time, firmly press mayo-coated side into panko mixture to adhere.
- Transfer to a parchment-lined baking sheet, coated-side up.
- Bake in the middle of the oven for 18-20 min, until cooked through.**
- Meanwhile, peel, then cut sweet potatoes into 1/2-inch pieces.
- To a large pot, add sweet potatoes, 1 tsp (2 tsp) salt and enough water to cover (by approx. 1-2 inches).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium.
- Simmer for 10-12 min, stirring occasionally, until fork-tender.
- To an unlined baking sheet, add zucchini and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the top of the oven for 15-17 min, until tender-crisp.
- Drain and return sweet potatoes to the same pot, off heat.
- Mash sour cream and 1 tbsp (2 tbsp) butter into sweet potatoes until smooth. Season with salt and pepper.
- Divide sweet potato mash, cheddar-crusted chicken and zucchini between plates.
740
kcal
Calories
36
g
Fat
12
g
Saturated Fat
54
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
49
g
Protein
175
mg
Cholesterol
690
mg
Sodium
0.5
g
Trans Fat
1550
mg
Potassium
225
mg
Calcium
3.5
mg
Iron
