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Herb-Crusted Chicken with Truffle Mashed Potatoes and Asparagus
Herb-Crusted Chicken with Truffle Mashed Potatoes and Asparagus

Herb-Crusted Chicken with Truffle Mashed Potatoes and Asparagus
A gourmet dish featuring herb-crusted chicken paired with luxurious truffle mashed potatoes and tender asparagus.
Herb-Crusted Chicken with Truffle Mashed Potatoes and Asparagus
Ingredients:
1
Servings
  • 1
    item
     chicken breast
  • 50
    g
     breadcrumbs
  • 30
    g
     parmesan cheese
  • 10
    g
     fresh parsley
  • 5
    g
     fresh thyme
  • 1
    item
     egg
  • 200
    g
     potato
  • 5
    ml
     truffle oil
  • 100
    g
     asparagus
  • 10
    ml
     olive oil
  • 2
    g
     salt
  • 1
    g
     black pepper
Preparation Time: 90 minutes
Herb-Crusted Chicken with Truffle Mashed Potatoes and Asparagus
Instructions:
  1. Preheat the oven to 180°C.
  2. Mix breadcrumbs, parmesan cheese, chopped parsley, and thyme in a bowl.
  3. Beat the egg in a separate bowl.
  4. Dip the chicken breast in the egg, then coat with the breadcrumb mixture.
  5. Place the chicken on a baking tray and bake for 25-30 minutes until golden and cooked through.
  6. Boil potatoes until tender, then mash with truffle oil and a pinch of salt.
  7. Steam asparagus until tender-crisp.
  8. Serve the chicken with mashed potatoes and asparagus on the side.
Nutrition Per Serving 640 g Per 100g
Energy 600 kcal 94 kcal
Protein 45 g 7.0 g
Fibre 6 g 0.9 g
Salt 2 g 0.3 g
Sugar 3 g 0.5 g
Carbohydrates 50 g 7.8 g
Fat 25 g 3.9 g
  • 1
    item
     chicken breast
  • 50
    g
     breadcrumbs
  • 30
    g
     parmesan cheese
  • 10
    g
     fresh parsley
  • 5
    g
     fresh thyme
  • 1
    item
     egg
  • 200
    g
     potato
  • 5
    ml
     truffle oil
  • 100
    g
     asparagus
  • 10
    ml
     olive oil
  • 2
    g
     salt
  • 1
    g
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Mix breadcrumbs, parmesan cheese, chopped parsley, and thyme in a bowl.

Beat the egg in a separate bowl.

Dip the chicken breast in the egg, then coat with the breadcrumb mixture.

Place the chicken on a baking tray and bake for 25-30 minutes until golden and cooked through.

Boil potatoes until tender, then mash with truffle oil and a pinch of salt.

Steam asparagus until tender-crisp.

Serve the chicken with mashed potatoes and asparagus on the side.

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