Rosemary Chicken with Kumara Pear Salad and Garlic Mayo

Rosemary Chicken with Kumara Pear Salad and Garlic Mayo

Ready in 45 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, August 7, 2016.

Pear adds a nice crispness to this dish.


Ingredients

KUMARA PEAR SALAD

  • 800g red kumara, scrubbed and diced 2–3cm
  • 1 red onion, cut into 1.5cm wedges
  • 1 teaspoon runny honey or maple syrup
  • 300g green beans, ends trimmed and cut in half
  • 1/4 bag baby spinach leaves
  • 1 pear, thinly sliced
  • Juice of ½ a lemon

ROSEMARY CHICKEN

  • 600g chicken breasts
  • ½ cup flour seasoned with 1 teaspoon salt
  • 1 egg, whisked
  • 2 tablespoons milk
  • 1 ½ cups panko breadcrumbs
  • 1 tablespoon rosemary chicken spice mix

GARLIC MAYO

  • ½ clove garlic, minced
  • ¼ cup mayonnaise
  • Pinch lemon zest

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss kumara, onion and honey/maple syrup with a drizzle of oil on prepared tray. Season with salt and pepper and roast for 18 minutes. Toss through beans and cook for a further 7 minutes, or until tender. Turn once during cooking. Remove from oven, toss through kale and allow to cool slightly.
  3. While kumara is cooking, prepare chicken. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks.
  4. Place seasoned flour in a bowl, whisk eggs with milk in a second bowl and mix breadcrumbs with rosemary chicken spice mix in a third bowl. Coat each piece of chicken first in flour, then egg mixture, then breadcrumb mixture, shaking off excess as you go.
  5. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken, in batches, for about 2 minutes each side (depending on thickness) or until cooked through. Add extra oil between batches if needed. Set aside to rest for 2–3 minutes.
  6. Toss pear and lemon juice with a drizzle of olive oil on tray with cooked veggies. Season with salt and pepper. Mix all garlic mayo ingredients together in a small bowl. Slice chicken thickly, if desired.
  7. Divide kumara pear salad and rosemary chicken between plates. Serve with a dollop of garlic mayo.

Nutritional Information

Energy 2657 kj
635 kcal
Protein 40.0g
Carbohydrate 80.4g
Fat 16.5g