What are the main ingredients in Cheesy Panko-crumbed Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Butter, Paper Towel

What is the nutritional information of Cheesy Panko-crumbed Chicken?

Calories: 809, Carbs: 110 grams, Fat: grams, Protein: 49.5 grams, Sugar: 14.3 grams, Salt: 619 grams

How do I prepare Cheesy Panko-crumbed Chicken?

BUBBLING AWAY: Place a pot of cold salted water over a high heat. Add the potatoes and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter. Season to taste. I SEE A LEEK: When the chicken and leeks have 5 minutes remaining, remove the tray from the oven. Sprinkle over the breadcrumbs. Return to the oven and roast for the remaining time until the crumbs have browned. LET’S GET GOING!: Preheat the oven to 200°C. Rinse the halved leeks thoroughly and cut into 2-3cm chunks. Pat the chicken dry with paper towel. Place the chicken breasts and the leek chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven for 10-15 minutes or until cooked through and becoming crispy. CHEESE HEAVEN: Place a small pot over a medium heat with 20g of butter. Once melted, vigorously mix in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season to taste and remove from the heat. Toss the green leaves and the sliced radish with a drizzle of olive oil, a squeeze of lemon juice and some seasoning. DIVINE, CHEF!: Plate up a heaping helping of the crispy chicken and leeks. Pour over the luxurious cheese sauce. Sprinkle over the chopped parsley and side with the dressed salad and the rustic mash. Squeeze over some lemon juice and side with any remaining wedges. Comfort food at its finest!

What should be prepared from my kitchen to make Cheesy Panko-crumbed Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Butter, Paper Towel

Cheesy Panko-crumbed Chicken

Name: Cheesy Panko-crumbed Chicken
Prep time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Butter; Paper Towel

One of my grandma’s favourite recipes, it’s a part of my childhood! Crispy chicken and leeks are doused in a silky smooth cheese sauce and sided with perfect mashed potatoes and fresh green leaves. Why do grandmas always have the best recipes?

Cheesy Panko-crumbed Chicken

with fresh green leaves & a rustic mash

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Cake Flour
Chicken
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Milk
Fresh Parsley
Grated Mozzarella & Cheddar Cheese Mix
Green Leaves
Leeks
Lemon
Lemons
Panko Breadcrumbs
Potato Chunks
Radish

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)
Butter
Paper Towel

Serves 1

LET’S GET GOING!
Preheat the oven to 200°C. Rinse the halved leeks thoroughly and cut into 2-3cm chunks. Pat the chicken dry with paper towel. Place the chicken breast and the leek chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven for 10-15 minutes or until cooked through and becoming crispy.
BUBBLING AWAY
Place a pot of cold salted water over a high heat. Add the potatoes and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter. Season to taste.
I SEE A LEEK
When the chicken and leeks have 5 minutes remaining, remove the tray from the oven. Sprinkle over the breadcrumbs. Return to the oven and roast for the remaining time until the crumbs have browned.
CHEESE HEAVEN
Place a small pot over a medium heat with 10g of butter. Once melted, vigorously mix in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season to taste and remove from the heat. Toss the green leaves and the sliced radish with a drizzle of olive oil, a squeeze of lemon juice and some seasoning.
DIVINE, CHEF!
Plate up a heaping helping of the crispy chicken and leeks. Pour over the luxurious cheese sauce. Sprinkle over the chopped parsley and side with the dressed salad and the rustic mash. Squeeze over some lemon juice and side with any remaining wedges. Comfort food at its finest!

Leeks - 100g
Free-range Chicken Breast - 1
Potato Chunks - 250g
Panko Breadcrumbs - 50ml
Cake Flour - 10ml
Fresh Milk - 60ml
Grated Mozzarella & Cheddar Cheese Mix - 50g
Green Leaves - 20g
Radish - 20g
Lemon - 1
Fresh Parsley - 4g

Download the Recipe

Serves 2

LET’S GET GOING!
Preheat the oven to 200°C. Rinse the halved leeks thoroughly and cut into 2-3cm chunks. Pat the chicken dry with paper towel. Place the chicken breasts and the leek chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven for 10-15 minutes or until cooked through and becoming crispy.
BUBBLING AWAY
Place a pot of cold salted water over a high heat. Add the potatoes and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter. Season to taste.
I SEE A LEEK
When the chicken and leeks have 5 minutes remaining, remove the tray from the oven. Sprinkle over the breadcrumbs. Return to the oven and roast for the remaining time until the crumbs have browned.
CHEESE HEAVEN
Place a small pot over a medium heat with 20g of butter. Once melted, vigorously mix in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season to taste and remove from the heat. Toss the green leaves and the sliced radish with a drizzle of olive oil, a squeeze of lemon juice and some seasoning.
DIVINE, CHEF!
Plate up a heaping helping of the crispy chicken and leeks. Pour over the luxurious cheese sauce. Sprinkle over the chopped parsley and side with the dressed salad and the rustic mash. Squeeze over some lemon juice and side with any remaining wedges. Comfort food at its finest!

Leeks - 200g
Free-range Chicken Breasts - 2
Potato Chunks - 500g
Panko Breadcrumbs - 100ml
Cake Flour - 20ml
Fresh Milk - 125ml
Grated Mozzarella & Cheddar Cheese Mix - 100g
Green Leaves - 40g
Radish - 40g
Lemon - 1
Fresh Parsley - 8g

Download the Recipe

Serves 3

LET’S GET GOING!
Preheat the oven to 200°C. Rinse the halved leeks thoroughly and cut into 2-3cm chunks. Pat the chicken dry with paper towel. Place the chicken breasts and the leek chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven for 15-20 minutes or until cooked through and becoming crispy.
BUBBLING AWAY
Place a pot of cold salted water over a high heat. Add the potatoes and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter. Season to taste.
I SEE A LEEK
When the chicken and leeks have 5 minutes remaining, remove the tray from the oven. Sprinkle over the breadcrumbs. Return to the oven and roast for the remaining time until the crumbs have browned.
CHEESE HEAVEN
Place a small pot over a medium heat with 30g of butter. Once melted, vigorously mix in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season to taste and remove from the heat. Toss the green leaves and the sliced radish with a drizzle of olive oil, a squeeze of lemon juice and some seasoning.
DIVINE, CHEF!
Plate up a heaping helping of the crispy chicken and leeks. Pour over the luxurious cheese sauce. Sprinkle over the chopped parsley and side with the dressed green leaves and the rustic mash. Squeeze over some lemon juice and side with any remaining wedges. Comfort food at it’s finest!

Leeks - 300g
Free-range Chicken Breasts - 3
Potato Chunks - 750g
Panko Breadcrumbs - 150ml
Cake Flour - 30ml
Fresh Milk - 250ml
Grated Mozzarella & Cheddar Cheese Mix - 150g
Green Leaves - 60g
Radish - 60g
Lemons - 2
Fresh Parsley - 12g

Download the Recipe

Serves 4

LET’S GET GOING!
Preheat the oven to 200°C. Rinse the halved leeks thoroughly and cut into 2-3cm chunks. Pat the chicken dry with paper towel. Place the chicken breasts and the leek chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven for 15-20 minutes or until cooked through and becoming crispy.
BUBBLING AWAY
Place a pot of cold salted water over a high heat. Add the potatoes and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter. Season to taste.
I SEE A LEEK
When the chicken and leeks have 5 minutes remaining, remove the tray from the oven. Sprinkle over the breadcrumbs. Return to the oven and roast for the remaining time until the crumbs have browned.
CHEESE HEAVEN
Place a small pot over a medium heat with 40g of butter. Once melted, vigorously mix in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season to taste and remove from the heat. Toss the green leaves and the sliced radish with a drizzle of olive oil, a squeeze of lemon juice and some seasoning.
DIVINE, CHEF!
Plate up a heaping helping of the crispy chicken and leeks. Pour over the luxurious cheese sauce. Sprinkle over the chopped parsley and side with the dressed salad and the rustic mash. Squeeze over some lemon juice and side with any remaining wedges. Comfort food at its finest!