Crumbed Chicken with Kumara Mandarin and Broccoli Sala

Crumbed Chicken with Kumara Mandarin and Broccoli Sala

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 21, 2018.



  • 800g kumara
  • 1 tsp honey
  • 1 broccoli
  • 100g baby spinach
  • 2 mandarins
  • ¼ red onion
  • Juice of ½ lemon


  • 600g chicken breasts
  • ½ cup flour
  • 1 egg
  • 2 Tbsp milk
  • 1¼ cups panko breadcrumbs
  • 1 pack rosemary chicken spice mix


  • 2 Tbsp sweet chilli sauce
  • ¼ cup mayonnaise


  1. Cook kumara Preheat oven to 220oC. Bring a full kettle to the boil. Dice kumara 2cm and toss on a lined oven tray with a drizzle of oil and honey. Season and roast for 25 minutes, until tender. Turn once during cooking.
  2. Prepare chicken Pat chicken dry and cut into steaks. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Place flour in a bowl, whisk egg with milk in a second bowl and mix breadcrumbs with rosemary chicken spice mix and a pinch of salt in a third bowl. Coat each piece of chicken in flour, then egg, then crumbs, shaking off excess as you go.
  3. Cook chicken Heat a drizzle of oil in a large (preferably non-stick) fry-pan on medium-high heat. Cook chicken, in batches, for 5-6 minutes each side, until golden and just cooked through.
  4. Cook broccoli Cut broccoli into small florets and place in a large, heat-proof, bowl. Pour over boiling water, cover with a plate and leave for 4-5 minutes to cook, until tender. Drain well and return to bowl
  5. Make salad Segment mandarins and thinly slice onion. Combine all salad ingredients in bowl with cooked broccoli and season to taste. In a small bowl, combine sweet chilli and mayo.
  6. Serve salad topped with chicken and sweet chilli mayo.

Nutritional Information

Energy 3273 kj
782 kcal
Protein 40.4g
Carbohydrate 54.2g
Fat 42.2g