Ultimate Hunter's Chicken and Mash

Nutrition per serve

Ingredients

• 2pcs potato
• 50g smoked cheddar
• 150g green beans
• 1head broccoli
• 300g free-range chicken breast fillet
• 200g tomato passata
• 50g smoky barbecue sauce
• 5g smoky barbecue seasoning
• 90g diced bacon
• 5g country seasoning
• 40g panko breadcrumbs
• 1bunch parsley
• 1pcs egg white
• 15ml olive oil
• 20g butter
• 60ml (¼ cup) milk

Method

1. Step 1 — Cook potato
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Peel the potatoes and cut into 2cm chunks. Put the potato in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 12-14 mins until tender. Drain and return to the pan. Cover to keep warm.
2. Step 2 — Prep ingredients
   While the potato is cooking, coarsely grate the cheese. Trim the beans. Cut the broccoli stem into 1cm chunks, then cut the head into small florets. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets.
3. Step 3 — Bake chicken
   Combine the tomato passata, barbecue sauce, smoky barbecue seasoning and 2 tbs water in a 1L (4 cup) baking dish and season with salt and pepper. Add the chicken to the sauce and turn to coat. Scatter the cheese and bacon over the top. Bake on the upper oven shelf for 15 mins or until the chicken is cooked through. Rest the chicken for 3 mins.
4. Step 4 — Crumb beans
   While the chicken is baking, whisk 1 egg white in a bowl. Combine the country seasoning and breadcrumbs in a separate bowl and season with salt and pepper. Dip the beans in the egg and coat in the breadcrumbs.
5. Step 5 — Bake beans and broccoli
   Put the crumbed beans on one side of the lined tray and scatter with any remaining crumbs. Put the broccoli on the other side of the tray and season with salt and pepper. Drizzle the beans and broccoli with 1 tbs olive oil. Bake on the lower shelf for 15 mins or until the beans and broccoli are tender and the crumbs are golden.
6. Step 6 — Mash potato and serve
   Meanwhile, mash the potato until smooth. Add 20g butter and 60ml (¼ cup) milk and stir to combine. Taste, then season with salt and pepper. Pick the parsley leaves, discarding the stems, then scatter over the chicken. Serve the chicken bake at the table with the mash, bean 'fries' and broccoli.

Allergens

Egg, Milk, Sulphites, Gluten, Wheat