Crispy Panko Chicken & Dijonnaise with Mashed Potatoes & Pancetta-Roasted Brussels Sprouts
Craft

Crispy Panko Chicken & Dijonnaise

with Mashed Potatoes & Pancetta-Roasted Brussels Sprouts

30 MIN
+$4.00/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS RECIPE
To pair with our crispy chicken—made by thinly pounding the chicken and then coating it with airy panko breadcrumbs and tender almond flour—we’re using rich pancetta to roast alongside crispy brussels sprouts and sweet apple for incredibly savory depth of flavor.
CLICK FOR RECIPE CARD

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  • Nutrition
    PER SERVING
  • Calories
    1170 Cals (est.)
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fresh
ingredients
Crispy Panko Chicken & Dijonnaise with Mashed Potatoes & Pancetta-Roasted Brussels Sprouts
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 3 oz Diced Pancetta
  • 1 Pasture-Raised Egg
  • ¾ lb Potatoes
  • 1 Apple
  • ½ lb Brussels Sprouts
  • 1 bunch Chives
  • 2 Tbsps Sliced Roasted Almonds
  • 1¼ cups Panko Breadcrumbs
  • ½ cup Almond Flour
  • 1 oz Garlic & Herb Spreadable Butter
  • 2 Tbsps Crème Fraîche
  • ¼ cup Dijonnaise
  • 1 oz Sweety Drop Peppers
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Core and medium dice the apple. Thinly slice the chives.

Cook & mash the potatoes
2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and softened butter. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Roast the brussels sprouts, apple & pancetta
3 Roast the brussels sprouts, apple & pancetta

Meanwhile, place the halved brussels sprouts, diced apple, and pancetta on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Add the peppers and carefully stir to combine.

Pound & bread the chicken
4 Pound & bread the chicken

Meanwhile, pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Remove and discard the plastic wrap. Season with salt and pepper on both sides. Place the almond flour and spice blend on a plate and stir to combine. Place the breadcrumbs on a separate, large plate; season each with salt and pepper. Crack the egg into a shallow bowl; season with salt and pepper and beat until smooth. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned almond flour (shaking off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a plate.

Cook the chicken & serve your dish
5 Cook the chicken & serve your dish
In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded chicken (tapping off any excess). Cook 4 to 5 minutes per side, or until golden brown and cooked through.* Transfer to a paper towel-lined plate; immediately season with salt. Serve the cooked chicken with the mashed potatoes and finished brussels sprouts, apple, and pancetta. Top the chicken with the dijonnaise. Top the brussels sprouts and apple with the almonds. Garnish with the sliced chives. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Core and medium dice the apple. Thinly slice the chives.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and softened butter. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Cook & mash the potatoes
Roast the brussels sprouts, apple & pancetta
3 Roast the brussels sprouts, apple & pancetta

Meanwhile, place the halved brussels sprouts, diced apple, and pancetta on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Add the peppers and carefully stir to combine.

4 Pound & bread the chicken

Meanwhile, pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Remove and discard the plastic wrap. Season with salt and pepper on both sides. Place the almond flour and spice blend on a plate and stir to combine. Place the breadcrumbs on a separate, large plate; season each with salt and pepper. Crack the egg into a shallow bowl; season with salt and pepper and beat until smooth. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned almond flour (shaking off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a plate.

Pound & bread the chicken
Cook the chicken & serve your dish
5 Cook the chicken & serve your dish
In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded chicken (tapping off any excess). Cook 4 to 5 minutes per side, or until golden brown and cooked through.* Transfer to a paper towel-lined plate; immediately season with salt. Serve the cooked chicken with the mashed potatoes and finished brussels sprouts, apple, and pancetta. Top the chicken with the dijonnaise. Top the brussels sprouts and apple with the almonds. Garnish with the sliced chives. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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