Aussie Spiced Chicken & Crispy Potatoes Top recipes from HelloFresh markets around the world

Name: Aussie Spiced Chicken & Crispy Potatoes Top recipes from HelloFresh markets around the world
Yield: 2 servings
Ingredients: 2 g Truffle Seasoning; 1 tbsp Fry Seasoning; 12 oz Potato; 5 tsp Rice Vinegar; 1/2 tbsp Cajun Spice Blend; 4 tbsp Mayonnaise; 10 oz Chicken Cutlets; 1/3 tbsp Brown Sugar; 2 oz Mixed Greens; 3 tsp Salt, tsp; tsp Black Pepper, tsp; 1 tbsp Cooking Oil, tbsp; 1 tsp Olive Oil, tsp

By Recipe0 System

In honor of this year’s summer games, we bring you a gold medal winner of our own! From HF Australia, these juicy spice-crusted chicken cutlets are savory and just a little spicy. You’ll roast them beside smashed potatoes that crisp up perfectly in a hot oven. Serve it all with a lightly dressed mixed green salad and creamy truffle mayo for dipping like a champ!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

0.07 oz Truffle Seasoning
1 tbsp Fry Seasoning
12 oz Potato
5 tsp Rice Vinegar
1/2 tbsp Cajun Spice Blend
4 tbsp Mayonnaise
10 oz Chicken Cutlets
1/3 tbsp Brown Sugar
2 oz Mixed Greens
3 tsp Salt, tsp
tsp Black Pepper, tsp
1 tbsp Cooking Oil, tbsp
1 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Dice potatoes into 1-inch pieces. Place in a medium microwave-safe bowl; cover with plastic wrap and microwave until just tender, 8-10 minutes. (You’ll finish the potatoes in Steps 3 and 4.)
2

Meanwhile, in a second medium bowl, combine 1⁄2 TBSP Cajun Spice Blend, 1⁄2 TBSP Fry Seasoning, 1 tsp brown sugar, salt (we used 3⁄4 tsp; 11⁄2 tsp for 4 servings), and pepper (for 4, use 1 TBSP Cajun Spice Blend, 1 TBSP Fry Seasoning, and 2 tsp brown sugar). (Be sure to measure the brown sugar, Cajun Spice Blend, and Fry Seasoning—we sent more!)

Pat chicken* dry with paper towels; season all over with salt. Transfer to bowl with spice mixture; add a drizzle of oil and turn to coat. Set aside.

In a small bowl, combine mayonnaise with as much truffle seasoning as you like. Season with salt and pepper. (Reserve any remaining truffle seasoning for another use.)
3

Transfer cooked potatoes to a baking sheet; toss with a drizzle of oil, salt, and pepper.

Using the bottom of a mug or measuring cup, smash potatoes until they are about 1⁄2 inch thick.
4

Arrange potatoes on one side of baking sheet in a single layer. Place chicken on empty side of sheet. (For 4 servings, spread potatoes out across entire sheet; place chicken on a second sheet.)

Top potatoes and chicken with a drizzle of oil; roast on top rack until potatoes are browned and crispy and chicken is cooked through, 15-20 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)

Transfer chicken to a cutting board.
5

About 5 minutes before potatoes and chicken are done, in a large bowl, toss together mixed greens, vinegar, and a drizzle of olive oil. Taste and season with salt and pepper.
6

Slice chicken crosswise.

Divide chicken, potatoes, and salad between plates. Serve with truffle mayo on the side for dipping.

Chicken is fully cooked when internal temperature reaches 165°.

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