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Fresh pre-cut ingredients
Ready in 25 minutes

Breaded Garlic Chicken Breasts

Roasted Potato Wedges & Honey Mustard Sauce

Cooking time

25 minutes




920 /serving

Can we even describe the sheer joy of dunking a piece of this golden-crusted chicken into a little pot of honey mustard sauce? We would, but we have our mouths full! You’ll coat the chicken breasts in a panko crumb and garlic mixture before roasting it, while thick-cut wedges of potatoes brown up in the oven, too. A tangy, crunchy slaw of cabbage and carrot matchsticks is a fast and fun side.

We will send you:

  • 2 Chicken breasts
  • 450g Potatoes
  • 150g Shredded green cabbage
  • 100g Matchstick carrots
  • 15ml Minced garlic
  • 90ml Mayonnaise
  • 30ml Red wine vinegar
  • 30ml Honey mustard
  • 60g Panko
  • 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)

Contains: Eggs, Mustard, Sulphites, Wheat

You will need:

2 Sheet pans
Salt & pepper (S&P)
Parchment paper
Total Fat
47 g
Saturated Fat
5 g
1100 mg
Total Carb
80 g
12 g
48 g
7 g
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
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Prepare & roast the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a medium bowl, combine the panko and garlic. In a large bowl, add ½ the mayo. Working one at a time, coat the chicken* in the mayo (shaking off any excess), then in the panko (pressing to adhere). Transfer to a second lined sheet pan and roast, 13 to 15 min., until golden brown. Flip and roast, 5 to 8 min., until cooked through.
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Mise en place
Meanwhile, in a small bowl, make the sauce by combining ½ the honey mustard, the remaining mayo and S&P. In a second medium bowl, make the slaw by combining the vinegar, remaining honey mustard, 2 tbsp oil (double for 4 portions) and S&P. Add the cabbage and carrots; toss well.
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Plate your dish
Divide the potatoes, chicken (slice beforehand if desired) and slaw between your plates. Serve the sauce on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.