Protein Swap | Crispy Dijonnaise Chicken Breasts
with Herb-Roasted Baby Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
850 /serving
The golden secret? Before air frying, the chicken is coated with mayo, Dijon, honey and vinegar and then dusted in herbed panko for a gorgeously crisped finish. On the side, baby potatoes roasted with herbes de Provence slide in next to a crisp radish salad.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Head of Boston lettuce
- 450g Baby potatoes
- 100g Radishes
- 30ml Apple cider vinegar
- 30ml Dijon mustard
- 7g Honey
- 40g Panko
- 60ml Mayonnaise
- 2g Herbes de Provence (basil, marjoram, thyme, parsley, rosemary, fennel, mint, kosher salt)
Contains: Eggs • Mustard • Sulphites • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Air fryer
Total Fat
46 g
Saturated Fat
5 g
Sodium
850 mg
Total Carb
59 g
Sugars
8 g
Protein
48 g
Fibre
6 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F. Preheat the air fryer to 350°F. Lightly oil the basket.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the herbes de Provence and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Prepare the chicken
- Meanwhile, pat the chicken dry; season with ½ the remaining herbes de Provence and S&P.
- In a small bowl, combine the mayo, mustard (start with ½ for a milder flavour), ½ the honey, a splash of the vinegar and S&P.
- In a shallow bowl, combine the panko, remaining herbes de Provence and S&P.
- In a second shallow bowl, combine 1 tbsp of the mustard-mayo mixture and 1 tbsp water (double both for 4 portions).
- Working one at a time, coat the chicken in the mayo mixture (shaking off any excess), then in the panko mixture (pressing to adhere).
Fry the chicken
- Place the chicken* in the air fryer and spray with oil.
- Fry, 12 to 14 min., until cooked through.
Make the salad
- Meanwhile, separate the lettuce leaves; tear the leaves.
- Thinly slice the radishes.
- In a large bowl, combine the remaining vinegar and honey, 2 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce and radishes; toss well.
Plate your dish
- Divide the potatoes, chicken (slice beforehand if desired) and salad between your plates.
- Serve the remaining mustard-mayo mixture on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
