Crispy chicken with colcannon & mustard dressing

Name: Crispy chicken with colcannon & mustard dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 380 g pack frozen 4 Essential British Chicken Breast Steaks; 750 g loose Essential Large Potatoes, peeled and cut into small chunks; 15 g butter; 250 g Essential Kale, thick stalks removed; 1 bunch Essential Salad Onions, finely chopped; 100 ml milk; 100 ml Essential French Dressing; 2 tsp wholegrain mustard; 1 tsp clear honey; 20 g pack tarragon, stalks removed

Weeknight time is precious, so we’ve done the crumbing and crisping for you in this hearty, family-friendly main.

5 out of 5 stars(2) Rate this recipe

HealthySource of protein1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

380g pack frozen 4 Essential British Chicken Breast Steaks
750g loose Essential Large Potatoes, peeled and cut into small chunks
15g butter
250g Essential Kale, thick stalks removed
1 bunch Essential Salad Onions, finely chopped
100ml milk
100ml Essential French Dressing
2 tsp wholegrain mustard
1 tsp clear honey
¼ x 20g pack tarragon, stalks removed

Preheat the oven to 200ºC, gas mark 6. Put the chicken steaks in a roasting tin and bake for 25-28 minutes. Cook the potatoes in boiling, lightly salted water for 15-20 minutes, until tender.
Melt the butter in a large saucepan and cook the kale and salad onions for 5 minutes, stirring frequently until the kale is soft and wilted. Drain the potatoes, return to the pan and mash well with the milk, a good grind of black pepper and a little salt. Stir in the kale.
Put the dressing, mustard, honey and tarragon in a small pan and heat through gently for 2 minutes. Transfer the colcannon and chicken to serving plates and drizzle with the dressing.

Cook’s tip

Tarragon freezes well. Remove the rest of the pack of leaves from the stalks, return to the plastic bag, seal and freeze for up to several months. Try making the dressing again as above, for a crumbled feta, beetroot and grain salad.

Typical values per serving when made using specific products in recipe