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
Cheesy Panko-crumbed Chicken
with fresh green leaves & a rustic mash
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Cheesy Panko-crumbed Chicken?
The preparation time for Cheesy Panko-crumbed Chicken with fresh green leaves & a rustic mash is between 15 and 30 minutes.
What is the total time required to make Cheesy Panko-crumbed Chicken with fresh green leaves & a rustic mash?
The total time required to make Cheesy Panko-crumbed Chicken with fresh green leaves & a rustic mash is between 40 and 60 minutes.
How many servings does Cheesy Panko-crumbed Chicken provide?
4 servings
What are the main ingredients in Cheesy Panko-crumbed Chicken?
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
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?
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
How many calories does Cheesy Panko-crumbed Chicken have?
809 calories
How much fat content does Cheesy Panko-crumbed Chicken have?
grams
Woolies Products in this dish
