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Rosemary-Walnut Crusted Chicken

Rosemary-Walnut Crusted Chicken

with Roasted Potatoes & Mixed Green Salad

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We love the crispy crunchy topping on this HelloFresh fave. Fragrant rosemary and the deeply flavoured oils from the walnuts compliment tender chicken breast. We kept it classic with roasted potatoes and a lightly dressed salad.

Allergens:Tree NutsWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2

Chicken Breasts

1

Idaho Potato

1

Walnuts

(ContainsTree Nuts)

2

Mixed Greens

1

Rosemary

¼

Panko Breadcrumbs

(ContainsWheat)

½

Balsamic Vinegar

1

Dijon Mustard

Not included in your delivery

3

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2883 kJ
Calories689 kcal
Fat34 g
Saturated Fat0 g
Carbohydrate47 g
Sugar0 g
Dietary Fiber6 g
Protein46 g
Cholesterol0 mg
Sodium0 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.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Baking Sheet
Plastic Wrap
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 425 degrees. Finely chop the walnuts or crush them with the bottom of glass. Scrub the potato and cut into 1/2-inch cubes (no need to peel!). Strip the rosemary leaves off the sprig and finely chop.

2

Toss the potatoes with half the rosemary, 1 table spoon olive oil, and a pinch of salt and pepper. Spread out on the baking sheet and roast for about 20 minutes, until cooked through and golden brown.

3

Place the chicken breast between two pieces of plastic wrap or in a large zip-top bag. With the mallet (or the bottom of a small pot), pound the chicken breasts until they are half their original thickness. Season the chicken on both sides with salt and pepper.

4

In a small bowl, combine the panko, crushed walnuts, remaining rosemary, and 1 table spoon olive oil. Season the mixture with salt and pepper.

5

Remove the baking sheet from the oven and make space for the chicken breasts. Place the chicken breasts on the baking sheet and coat the top with the Dijon mustard, the top with walnut-pinko mixture and press to adhere. Bake for 10-12 minutes, until the chicken is cooked through and the crust is golden and crispy.

6

Just before the chicken is done, toss the mixed greens with 1 tablespoon olive oil , 1/2 tablespoon balsamic vinegar, and a pic of salt and pepper in a medium bowl.

7

Serve the chicken with the roasted potatoes and salad to the side.