Crumbed Chicken with Kumara, Mandarin and Broccoli Salad

Crumbed Chicken with Kumara, Mandarin and Broccoli Salad

Ready in 45 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, June 11, 2017.

We're sure you will love this classic crumbed chicken dish, paired with a fresh salad!


Ingredients

KUMARA, MANDARIN AND BROCCOLI SALAD

  • 800g red kumara, scrubbed and diced 2-3cm
  • 1 tablespoon olive oil
  • 1 teaspoon runny honey or maple syrup
  • 1 head broccoli, cut into small florets
  • ½ bag baby spinach leaves
  • 2 mandarins, peeled and broken into segments
  • ¼ red onion, thinly sliced
  • Juice of ½ lemon
  • 1 tablespoon olive oil

CRUMBED CHICKEN

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

CREAMY TOMATO MAYO

  • 2 tablespoons tomato sauce
  • ¼ cup mayonnaise

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
  2. Toss kumara with olive oil and honey/maple syrup on prepared tray. Season with salt and pepper and roast for 20-25 minutes, until tender and golden. Turn once during cooking. Remove from oven and allow to cool slightly.
  3. While kumara cooks, 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 egg 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 (preferably non-stick) fry-pan on medium-high heat. Cook chicken, in batches, for about 3 minutes each side, until golden and just cooked through. While chicken cooks, place broccoli in a large, heat-proof bowl and pour over boiling water.
  6. Cover broccoli with a plate and leave for 4-5 minutes, until tender. Drain well and return to bowl. Add roasted kumara, spinach, mandarins, red onion, lemon juice and olive oil, toss to combine and season with salt and pepper. Mix tomato sauce and mayonnaise together in a small bowl.
  7. Divide kumara, mandarins and broccoli salad between plates and top with crumbed chicken. Serve with a dollop of creamy tomato mayo.

Nutritional Information

Energy 2646 kj
632 kcal
Protein 40.5g
Carbohydrate 76.6g
Fat 16.5g