Crumbed Chicken with Kumara, Orange and Broccoli Salad

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 medium (preferably non-stick) fry-pan on medium-high heat. Cook chicken for about 3 minutes each side (depending on thickness), until golden and just cooked through. While chicken cooks, place broccoli in a large, heat-proof bowl and pour over boiling water to cover.
6. Cover broccoli with a plate and leave for 4-5 minutes, until tender. Drain well and return to bowl. Add kumara, spinach, orange, onion, lemon juice and olive oil. Toss to combine and season with salt and pepper. Mix tomato sauce and mayonnaise in a small bowl.
7. Divide kumara, orange and broccoli salad between plates and top with crumbed chicken. Serve with a dollop of creamy tomato mayo on the side.